BOSC Pear(s)   -   peeled (Combine 3cups water, 1 cup white wine, 3 bay leaves, 1 whole star anise, salt to taste for poaching liquid)

Gorgonzola  -  100gm per pear(or enough to fill center cavity of pear)

Walnuts  - ¼ cup  (pan roasted in clarified butter)

Arugala - approx. 1 small handfull

Ice Wine syrup and Balsamic vinegar

Put peeled pears in a pot that will allow the cold poaching liquid to complete cover the pears. Bring pears and poaching liquid to a boil then reduce heat to a low simmer (there should be motion in the liquid but no bubbles) for about 1 hour or until a paring  can be inserted and removed cleanly. Remove from liquid and allow pears to cool in fridge.  Once cool use a melon baller to remove the core of the pear  from the bottom in.  Make sure to retain the first piece you remove to seal the pear later. Stuff cavity with Gorgonzola and use reserved plug to close the bottom.  Lightly bread pear with panko bread crumb starting with flour, egg then panko. Deep fry until golden brown the bake at 350F for 6 minutes.  Serve hot, drizzle Ice wine syrup over the pear  and combine with balsamic vinegar on the side for dipping the pear in.  Serve with Walnuts and arugala.