Total Calories: 419
1 In a medium saucepan, combine the wine, lemon juice, sugar, and lemon zest. Bring to a simmer and cook for 10 minutes.
2 Meanwhile, peel the pears and cut them in half lengthwise. Remove the cores.
3 Slip the pears into the wine syrup and cook until tender when pierced with a knife, about 10 minutes. Let cool.
4 With a slotted spoon, transfer two pear halves to each serving dish, cored-side up. Drizzle the syrup around the pears.
5 In a small bowl, mash the gorgonzola with the ricotta to make a smooth paste. Scoop some of the cheese mixture into the cored space of each pear half. Sprinkle with the pistachios. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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