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Central Market: 20th Anniversary Cookbook

Fresh Pears and Figs with Gorgonzola and Honey


  • 3 pears, split and cored
  • 1/2 lemon
  • 6 ounces Gorgonzola, crumbled
  • 12 figs
  • 2 tablespoons honey
  • 1/3 cup balsamic vinegar
  • Chopped walnuts (optional)



Cut each pear in half lengthwise and scrape out the seeds using a melon baller or small spoon. Squeeze lemon juice over pears to prevent discoloration. Place pears on a serving dish. Spoon crumbled Gorgonzola into hollowed-out pears. Quarter figs and scatter around platter. Combine honey and balsamic vinegar and drizzle over pears and figs. Season lightly with salt and pepper. Sprinkle chopped walnuts on top if desired.


Balsamic vinegar and honey together create a nectar of the gods. The sweet and sour pair brought just to a boil and briefly simmered over reduced heat till slightly thickened creates a warm gastrique that is equally good drizzled over fruit, cheese, or grilled meats. For fruitier flavors substitute a tablespoon of honey for fig or berry preserves.

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