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1
Combine cheese and 1/2 cup honey in food processor, and process until smooth.
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2
Whip heavy cream until medium peaks form.
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3
Transfer cheese mixture to large bowl, and fold in whipped cream.
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4
Cover, and refrigerate at least 1 hour.
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5
Peel pears, leaving stems intact.
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6
Cut small slice off bottoms so pears stand upright.
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7
Using melon baller, hollow out pear cores as much as possible, taking care not to cut through sides of pears.
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8
Combine Sauternes, water, sugar, star anise, cardamom seeds, vanilla beans and lemon juice in large pan.
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9
Bring to a boil over high heat, and reduce heat to medium-low.
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10
Add pears, and cover with large sheet parchment paper.
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11
Cover parchment with lid one size smaller than pan to keep pears submerged.
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12
Cook pears until al dente, about 30 minutes, or depending on ripeness of pears.
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13
Remove pears, and cool to room temperature.
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14
Discard poaching liquid unless making pears in advance.
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15
If so, keep pears submerged in liquid until ready to serve, and discard liquid after arranging pears on dessert plates.
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16
Fill pastry bag with Gorgonzola mixture, and pipe equal amounts into pear cavities.
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17
Drizzle 1 tablespoon of remaining honey in center of six dessert plates.
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18
Place filled pears on top of honey.
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19
Drizzle toasts with small amount of honey, and lean toast triangles against each pear.
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20
Serve any remaining honey alongside.
