2 large pears cut in half and with the cores removed
4 teaspoons of mixed flower honey
1 teaspoon of sweet gorgonzola for each pear half
50gr. melted butter
Heat the barbecue to 140/160 °C (284/320 °F). Cut the pears, with the peel still on, lengthwise, and grease them on all sides with the melted butter. Grill the inside of the pears for a few minutes, then turn them over and complete cooking by spreading the gorgonzola over the part just grilled. Once cooked, glaze with the honey and cover with chopped nuts. Serve warm.