|1 lb||walnut pieces (preferably halves)|
|3 tbsp||granulated sugar|
|3||ripe but firm Bartlett pears, cored and sliced into eighths|
|1/2 lb||blue cheese (preferably Gorgonzola or Stilton)|
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray paper with non-stick cooking spray. 2. In a small saucepan, bring 3 to 4 cups water to a boil. Pour walnuts into water and boil for 7 minutes. Immediately drain the nuts in a colander and set aside. 3. Place the molasses, honey, sugar and salt in a 2 1/2-quart heavy-bottomed saucepan and bring to a boil over medium heat. Add the walnuts and stir continuously with a wooden spoon until all of the liquid mixture has coated the nuts, about 4 to 5 minutes. Pour the nuts onto the prepared cookie sheet and place in the oven. Bake for approximately 12 minutes, turning every 4 minutes or os, until the nuts turn a medium-brown, toasty color. Be careful not to let them burn. 4. Remove from oven and pull parchment paper off cookie sheet onto a counter or table so nuts can cool more quickly. When cool, break up nuts and store in an airtight container for up to 4 days. Nuts can also be frozen for several months. 5. Serve walnuts with ripe pear slices and blue cheese on a medium-sized platter.
Source: California Pear website at http://www.calpear.com