Recipe: Pears with candied walnuts and Gorgonzola

THE ASSOCIATED PRESS

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Start to finish: 30 minutes (10 minutes active)

Servings: 4

q 1 1/4 teaspoons sugar

This photo taken Oct. 18, 2009 shows that whether you go with a rich regular Gorgonzola or the more creamy, slightly sweet Gorgonzola dolce, offering these Pears with Candied Walnuts and Gorgonzola will make your party food stand out. (AP Photo/Larry Crowe)

q 1/4 teaspoon coarse salt

q 1 tablespoon unsalted butter

q 1 tablespoon maple syrup

q 1 cup coarsely chopped walnuts

q 4 ripe but firm Bartlett pears, preferably red, halved lengthwise, cored and cut into wedges

q 8 ounces Gorgonzola dolce, room temperature

n Heat the oven to 375 F. Line a rimmed baking sheet with parchment paper.

n In a small bowl, stir together the sugar and salt.

n In a large saute pan over medium-high, bring the butter and maple syrup to a boil, then remove from heat. Add the nuts and toss to coat. Transfer the nuts to the prepared baking sheet, then sprinkle with the sugar mixture. Toss to coat, then spread in an even layer.

n Toast until fragrant, about 7 minutes. Transfer the parchment with the nuts on it to a wire rack. Let the nuts cool completely.

n To serve, arrange candied nuts, pear wedges and cheese on a platter, with a knife for spreading cheese.

— Recipe from “Martha Stewart’s Dinner at Home” by Martha Stewart,

Clarkson Potter, 2009