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1
Make the dip. Combine the creamed gorgonzola, the yogurt, and the pear syrup. Place a dollop in 4 individual ramekins or small dishes, or center all the dip in a decorative, larger bowl.
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2
Place enough oil in a large frying pan to cover the sage and pear slices. Heat until the oil is sizzling, and regulate the heat on medium. Meanwhile, pat dry the pear slices.
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3
Place the sage leaves, in batches so they are not crowded, into the hot oil. Fry for about a minute. Place the fried sage leaves on a sheet tray covered with paper towels. Salt lightly.
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4
Now fry the pear slices, taking care to regulate the heat so the edges of the slices do not cook faster. Keep turning the chips until they are a golden brown. Remove from oil, and place on paper towels. Salt very lightly.
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5
Let the sage and chips dry a little, and then stick them into the dip.
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6
NB - For the Pear Poaching Liquid, Add 1 cup sugar to 1 cup water in a one quart saucepan. Stir until the sugar is dissolved, and bring to a light boil. Reduce the heat, and add 1 tablespoon of pear brandy to the poaching liquid, if you have some. Let simmer for about 10 minutes. Peel a pear, halve it lengthwise, and add it to the poaching liquid. Cook for about 5 minutes, and you can use the pear with another recipe, or mash the pear into the dip. Cook down the poaching liquid further until it is a syrupy consistency. Let cool before use.
