4 semi-firm, ripe pears (preferably Anjou or Comice)
1 lemon, juice and zest cut into wide strips
1 1/2 cups Moscato or sweet Italian dessert wine, such as vin santo or Dindarello
1 vanilla bean, split lengthwise
8-12 ounces Gorgonzola dolce, room temperature
What to do:
1. Peel pears, leaving stems intact. Rub flesh with lemon juice to prevent discoloration. Slice in half, lengthwise, and remove core and seeds with a melon baller or spoon.
2. Arrange pears cut-side down in a heavy, nonreactive pot. Add wine and enough water to barely cover the fruit. Add vanilla bean and zest. Lay a piece of parchment paper on top of pears and cover pot with lit.
3. Bring liquid to a simmer over medium heat. Reduce heat to low and poach pears until easily pierced, 15-30 minutes.
4. Transfer pears to a serving platter, cut side up, and cover with parchment. Remove and discard the vanilla bean and zest from poaching liquid. Boil liquid over medium-high heat until it has reduced to a nice syrupy consistency, 20-30 minutes.
5. Remove parchment and pour the syrup over pears. Let pears sit at room temperature for an hour or so to absorb the syrupy goodness.
6. Serve each pear with a wedge of Gorgonzola and a generous spoonful of syrup.
