Recipe for Pears Wrapped in Bacon with Goat Cheese

Preheat the oven to 240°C (220°C for fan).

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).

Bake for 20-25 minutes, or until the tip of a knife easily goes in. Stir halfway through cooking.

Bring 5-10 cm of water to a boil in a pot. Add 1 teaspoon of honey per person and stir.

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.

In the meantime, cut the fresh goat cheese in half. Cut the small rolls into 1 cm pieces to make croutons.

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.

Bake for 10-12 minutes, or until the top and croutons are golden.

In a bowl, prepare a dressing by mixing a generous drizzle of olive oil and balsamic vinegar with 1 teaspoon of honey per person.