Food & Cooking Recipes Appetizers Pears with Maple Walnuts and Gorgonzola By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 15 mins Servings: 4 Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor. Ingredients 1 ¼ teaspoons granulated sugar ¼ teaspoon coarse salt 1 tablespoon unsalted butter 1 tablespoon pure maple syrup 1 cup coarsely chopped walnuts 4 ripe red Bartlett pears, halved lengthwise, cored, and cut into wedges 8 ounces Gorgonzola dolce, room temperature Directions Preheat oven to 375 degrees. Stir sugar and salt in a small bowl; set aside. Put butter and maple syrup into a large saute pan. Bring to a boil. Remove from heat. Add nuts; toss to coat. Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture; toss to coat. Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet on a wire rack. To serve, arrange candied nuts, pear wedges, and Gorgonzola on a serving platter. Print