For the Campari pears with Gorgonzola, squeeze the lemon. Slit the vanilla bean lengthwise, scrape out the pulp and pour into a saucepan with the pod. Add Campari, lemon juice and sugar. Cut pears in half lengthwise, peel, and carefully cut out the core from the center. Heat the broth, put the pears in it and cook them over low heat for about 15 minutes. Cool in the broth, transfer to a bowl and leave to infuse for 6-8 hours. Cut the gorgonzola into 4 pieces and arrange on plates. Arrange the Campari pears next to it.
Preparation Tip:
Fresh walnut bread tastes especially good with the Campari pears with Gorgonzola.
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