Peel, core and cut pears into 1/2-in. slices. Toss with brandy; set aside. In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until all liquids are absorbed, 6-8 minutes. Remove from heat; transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts.