Nutrition Facts
4 servings
4
Recipe for Pears Wrapped in Bacon with Goat Cheese
Here is the recipe for pears wrapped in bacon with goat cheese.
Ingredients
⅓ Hokkaido squash
10 Thyme
5 Pear
250 Fresh goat cheese
1 Chopped nuts
Directions
1
Preheat the oven to 240°C (220°C for fan).
2
Peel, then core and cut the pumpkin into 1 cm cubes. On a baking sheet lined with parchment paper, mix with a drizzle of olive oil, salt, pepper, and a few sprigs of thyme (save some for garnishing).
3
Bake for 20-25 minutes, or until the tip of a knife easily goes in. Stir halfway through cooking.
4
Bring 5-10 cm of water to a boil in a pot. Add 1 teaspoon of honey per person and stir.
5
Peel and cut the pears in half, then remove the core with a spoon so that they can be filled in step 4. Poach in the syrup for 8-10 minutes, or until the tip of a knife easily goes in.
6
In the meantime, cut the fresh goat cheese in half. Cut the small rolls into 1 cm pieces to make croutons.
7
Place the pears and croutons side by side in a large baking dish or on another tray lined with parchment paper. Drizzle the croutons with olive oil. Season with salt and pepper.
8
Bake for 10-12 minutes, or until the top and croutons are golden.
9
In a bowl, prepare a dressing by mixing a generous drizzle of olive oil and balsamic vinegar with 1 teaspoon of honey per person.
10
To finish, arrange 2 halves of pear wrapped in bacon beside each serving. Sprinkle a little thyme over everything.
Ingredients
Ingredients
⅓ Hokkaido squash
10 Thyme
5 Pear
250 Fresh goat cheese
1 Chopped nuts
Directions
Directions
1
Preheat the oven to 240°C (220°C for fan).
2
Peel, then core and cut the pumpkin into 1 cm cubes. On a baking sheet lined with parchment paper, mix with a drizzle of olive oil, salt, pepper, and a few sprigs of thyme (save some for garnishing).
3
Bake for 20-25 minutes, or until the tip of a knife easily goes in. Stir halfway through cooking.
4
Bring 5-10 cm of water to a boil in a pot. Add 1 teaspoon of honey per person and stir.
5
Peel and cut the pears in half, then remove the core with a spoon so that they can be filled in step 4. Poach in the syrup for 8-10 minutes, or until the tip of a knife easily goes in.
6
In the meantime, cut the fresh goat cheese in half. Cut the small rolls into 1 cm pieces to make croutons.
7
Place the pears and croutons side by side in a large baking dish or on another tray lined with parchment paper. Drizzle the croutons with olive oil. Season with salt and pepper.
8
Bake for 10-12 minutes, or until the top and croutons are golden.
9
In a bowl, prepare a dressing by mixing a generous drizzle of olive oil and balsamic vinegar with 1 teaspoon of honey per person.
10
To finish, arrange 2 halves of pear wrapped in bacon beside each serving. Sprinkle a little thyme over everything.
Notes
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