Start by pouring your bottle of ginger ale into a large, wide sauce pan. You don't want it to be very deep. Add about a quarter cup of white wine, then light the burner and bring to a boil. While it heats:

Finely mince a few pieces of candied ginger.

Microwave a small chunk of Gorgonzola for about 2 seconds. It will melt partially and become very easy to mix around as a single mass. Stir in the minced ginger to create your pear's creamy filling.

Peel the pear and slice the bottom off of it so it will stand up relatively straight.

Using a melon baller or very tiny ice cream scoop, dig from the bottom of the pear up through the core. Remove the core and excavate a bit of flesh from around it as well.

Now fill that cavity with the Gorgonzola mixture.

Once the poaching liquid is barely simmering, put the pear into it, laying on one side.

About seven minutes into the cooking process, turn the pear so the other half can soak in some gingery goodness. It's done when a paring knife goes through the pear with very little resistance. At that point, pull it out. Your poaching liquid needs to be reduced from this:

to this:

That will take 15-20 minutes of hard boiling. Now you have a wonderful, rich sauce to put over your pear. Plate simply and drizzle sauce over it.

Close up showing pear with Gorgonzola filling.

Now that you have learned how to make ginger ale poached pear with gorgonzola filling, please be sure to view these other fruit recipes.