Instructions: In a 2-quart saucepan bring the port wine to a boil and reduce it to about 1/2 cup thick syrup. Allow to cool. The liquid may even thicken some more. This is fine.

In a small saute pan, melt the butter over medium heat. When the butter is liquid, add the walnut halves, cayenne, pepper, salt, sugar and saute until well coated and lightly toasted about 8 to 10 minutes. Set aside to cool.

To serve, divide the gorgonzola evenly among 4 plates. Sprinkle equal amounts of walnuts over each portion of cheese. Using a tablespoon, drizzle a pretty design of port syrup over the cheese and the plate. Enjoy!

This recipe yields 4 servings as a cheese course or dessert.

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