GORGONZOLA SOAKED in port is the base for a dessert of dried figs, fresh pear slices and toasted walnuts that pairs perfectly with MadroƱa's 2003 and 2008 New World Port. The dessert will be available during February at the Cellar at the Smith Flat House in Placerville. Democrat photo by Shelly Thorene

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Port and cheese dessert

By February 05, 2013

Shelly Thorene

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