Begin by washing three firm Bosc or Anjou pears under cool water, then slice them in half lengthwise. Carefully remove the core with a melon baller or spoon to make room for the filling.

In a dry skillet over medium heat, add the chopped walnuts and toast them for about 5-7 minutes, stirring frequently, until they turn golden brown.

On a serving platter, arrange the pear halves cut-side up. Spoon crumbled blue cheese into each hollow and sprinkle with toasted walnuts.

Drizzle honey liberally over the stuffed pears, allowing the sweetness to cascade down the sides.

Allow the stuffed pears to rest before serving. Serve warm or at room temperature.