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2 Asian pears (about 1 pound), cut into 1/2 -inch-thick slices

5 ounces sliced Gorgonzola cheese, room temperature

1 tablespoon butter, melted

1 tablespoon maple syrup

1/3 cup walnuts

First, prepare the candied walnuts. Preheat oven to 300°. Line baking sheet with unbleached parchment paper. Mix together maple syrup and butter in a small mixing bowl. Add whole walnuts to coat. Spread out nut mixture on baking sheet and bake for 10 to 12 minutes, until crunchy. Let cool. Top pear slices with Gorgonzola and garnish with candied walnuts.

Oh, what a treat to make these for your guests! Don’t count on there being any left after the party, either. I love these during early summer, when the first new potatoes arrive. Potatoes are one of those vegetables that should be eaten only if organic.

The filled potato skins can be made in advance and refrigerated. Grill them just before your guests arrive. These will melt in your mouth!

My good friend Susie Burke taught me to make “spuds” the Irish way—she is from Belfast. First, rub the cleaned potatoes in oil, followed by the sea salt, and then bake. This gives an extra crunch to them. Of course, you can omit the sea salt step.