Red Wine Pears with Gorgonzola Cream

Peel pears, cut in half lengthwise, core and flatten on the bottom so they stand up. Hollow out a little in the middle. Bring the red wine to the boil, add the pears and steam until firm to the bite (5 minutes). Turn them frequently so that they turn evenly red. Remove and pat dry well. Cream butter with Gorgonzola and Gervais, season with salt and pepper and chill for about 15 minutes. Fill cheese knife with a dessier bag in the pear halves and serve, sprinkled with walnuts.

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