Preheat your oven to 375°F (190°C). Wash the pears, slice them completely in half lengthwise, and use a melon baller or small teaspoon to neatly scoop out the central seed core from each half to create a hollow cavity.

Arrange the pear halves cut-side up in a baking dish. Use a pastry brush to evenly coat the exposed flesh with the extra virgin olive oil. Drizzle half of the honey (1.5 tablespoons) over the tops. Bake for 15-20 minutes until the fruit starts to turn tender and the edges are lightly golden.

Safely remove the baking dish from the oven. Carefully fill each warm pear cavity with a generous, even mound of crumbled Gorgonzola cheese.

Top the Gorgonzola cheese immediately with the roughly chopped walnuts, pressing down very gently so they stick to the cheese.

Return the dish to the oven and bake for an additional 5-8 minutes, just until the cheese is completely melted and bubbling, and the walnuts are fragrant and toasted golden-brown.

Transfer the warm pears onto a serving platter. Drizzle the remaining 1.5 tablespoons of honey generously over the hot pears. Scatter the fresh thyme leaves over the top and finish with an optional pinch of cracked black pepper. Serve immediately while warm.