2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge
While you are cutting the pears, let the oil heat in a large frying pan/skillet.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.
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