WISCONSIN BLUES

1 pound pasta shells
1 cup heavy cream
2 tablespoons dry sherry (optional)
1 cup apple, peeled and chopped
2 cups (8 oz.) Wisconsin Gorgonzola cheese, crumbled
1 teaspoon pepper
1 cup bread crumbs, coarsely ground
1/2 cup slivered almonds, toasted

Cook pasta according to package instructions, or until al dente. Rinse, drain and return to pot. In medium sauce pan, combine cream, sherry, apples, pepper and 1-1/2 cups Gorgonzola. Over low heat, cook until cheese is melted and sauce thickens (about 5 minutes). On low heat, mix shells and sauce together (about 2 minutes). Spoon mixture into shallow baking dish and sprinkle top with bread crumbs and toasted almonds. Dot with remaining cheese. Place dish under broiler until bread crumbs are lightly browned.