Pear + Gorgonzola = heaven.
So I made some french toast using a very light and airy raisin bread. Brioche would also be amazing.
Beat one egg per slice. Soak the bread in the egg and allow it to suck it up on both sides. Heat a knob of butter in a frying pan and fry the bread on both sides until golden brown.
I caramelised a few pears by cutting into chunks and wedges and lightly frying them in a small pot until heated through. I then added brown sugar and allowed it to mix in with the butter until a nice thick gooey texture is achieved. I do this by feel, but you would need about 4 tablespoons per pear. I cooked the pears in this golden caramel until some of the juices are extracted and the pears just start to soften.
Sprinkle a few small chunks of the salty Gorgonzola over the French toast and then arrange the pear on top of that. Drizzle over the pear and caramel sauce which melts the cheese.
Lip smackingly delicious.
I had pears left over so rolled a teaspoon with a sprinkling of Gorgonzola into Phyllo pastry rolls and baked.
They were eaten long before I could get a photo in.