Caramelize the brown sugar in a pan. Deglaze with the balsamic vinegar and add a little white wine.
Peel the pear, remove the core and cut into small pieces. Then put in the pan and steam a little soft. But should still have bite. Put aside in a bowl with the stock.
Clean the pan or melt the clarified butter in the second pan, dice the shallot and let it turn glassy in the lard. Deglaze with white wine and pour in some milk (just enough for the cheese to melt in it). Also dice the Gorgonzola and add to the pan. Stir until the cheese has melted. Then add the pear cubes, if you like, also the brew of the pears. Finally add the chopped walnuts and a little pepper.