Preheat the oven to 150°C.
Grease a baking dish with butter. Bring a pot of salted water to a boil.
Slice the fennel with the V-Blade. Slice length ways around the trunk. Throw away the stalk. Boil the fennel in salted water for approx. 5 minutes. Drain and distribute in the pre-prepared buttered baking dish.
Use the V-Blade Julienne feature to slice the pears with the skin on, into thin strips. Sprinkle the juice of a lemon over the pear strips and place the pear strips over the fennel.
Take the gorgonzola cheese and slowly melt over low heat being careful not to burn. Remove from heat and allow to cool slightly.
In a separate bowl, mix the crème fraiche/ sour cream, eggs, lemon juice, salt, pepper and freshly grated nutmeg (grated with the Zester grater). Chop fennel green and parsley, add to dish. Stir in the melted and slightly cooled gorgonzola and pour everything over the fennel and pear in baking dish.
Sprinkle with the chopped almonds and bake in the oven for about 45 minutes or until golden brown.