Mix the Gorgonzola and Mascarpone to form a smooth mousse using a mixer or food processor.
Add the ginger syrup and half of the lemon juice into the mix.
Spoon the mousse into a piping bag fitted with a star nozzle.
Peel the pears and cut them in half, lengthways. Lightly coat the fruit with the remaining lemon juice to prevent discoloration.
Carefully remove the cores and pipe a rosette of Gorgonzola mousse.
Place each pear half unto a dessert plate and garnish with crunchy pecan nuts.
A match made in heaven!