Gorgonzola and pear sauce for pasta

Ingredients for 2 servings:

• 1 pear(s)
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar, lighter
• 1 tbsp clarified butter
• 1 shallot(s)
• 100g Gorgonzola
• 6 walnuts
• pepper
• white wine
• Milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Caramelize the brown sugar in a pan. Deglaze with the balsamic vinegar, then add a little more white wine. Peel the pear, remove the core, and cut into small pieces. Add it to the pan and sauté until slightly soft, but it should still have some bite. Set it aside in a bowl with the liquid. Clean the pan or melt the clarified butter in a second pan. Dice the shallot and cook it in the liquid until translucent. Deglaze with the white wine and add a little milk (just enough to melt the cheese). Dice the Gorgonzola and add it to the pan. Stir until the cheese has melted. Then add the diced pear, and if you like, the pear liquid too. Finally, add the chopped walnuts and a grind of pepper. I served it with farfalle.