Pear with Gorgonzola cream

Ingredients for 2 servings:

• 1 pear(s)
• 200 ml dry white wine
• 1 ½ tbsp vanilla sugar
• 1 stalk of lavender
• 1 handful of walnuts, halved
• 1 tbsp honey, tasteless, liquid
• 50 ml cream
• 50 g Gorgonzola, mild
• 2 tbsp cream cheese
• salt and pepper
• Lavender, flowers, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 32 minutes

Halve the pear, peel, and remove the core with a spoon, creating a round hollow. Bring the white wine and vanilla sugar to a boil with the lavender. Add the pear halves, simmer for 30 seconds, then turn off the heat. Let the pot stand on the heat for another 1.5 minutes. Then set it aside to cool. Meanwhile, in a small pan, combine 2 tablespoons of the white wine mixture with the honey. Stir in the nuts until they are glazed. Let cool. Remove the pears from the mixture and drain briefly. Arrange on a plate. Melt the cream with the Gorgonzola, then let cool. Mix 2 tablespoons of the cream cheese mixture with the Gorgonzola cream mixture. You may not need all of the cream cheese mixture; you’ll have to work a bit by feel. The cheese cream should be firm and not runny. Transfer this mixture to a piping bag fitted with a star nozzle and fill the pear’s hollows. Decorate the plate with nuts and lavender blossoms. Prepare about 1 hour before serving, then chill, but remove from the refrigerator 30 minutes before serving.