Ginger Poached Pears with Gorgonzola and Walnuts

Add the water, sugar, ginger, lemon zest and salt to a large pot and bring to boil. Peel the pears and add them into the liquid. Reduce the heat to medium so that the pears are simmering gently, not boiling. Cook for approximately 15 minutes. I inserted a toothpick into the widest part of the pear and tested until it went in easily.

Remove the pears with a slotted spoon and set them aside. Raise the heat and reduce the poaching liquid for another 15 minutes or until it’s reduced by half.

Place one pear on each serving plate. Spoon a bit of the reduced liquid over each and divide the cheese and nuts equally over each. Serve at room temperature either as an appetizer or as a cheese course after dinner.