Ingredients

2 Bosc pears (Featured Ingredient)

1 teaspoon olive oil

1 pinch salt and pepper

1 Tablespoon honey

1 1/2 teaspoon brown sugar

2 strips Nueske’s bacon, pre-cooked and chopped

2 ounces Point Reyes Bay blue cheese

2 Tablespoons balsamic syrup (recipe below)

1 Tablespoons extra virgin olive oil, for drizzling

Balsamic Syrup Sauce

1/4 cup balsamic vinegar

2 Tablespoons sugar

  1. Place in saucepan over medium heat until sugar dissolves.
  2. Let cool.

Almond Gremolata

2 ounces blanched, slivered almonds

1 teaspoon sugar

1 teaspoon honey

1/2 teaspoon olive oil

1 pinch salt and pepper

  1. Toss raw almonds with olive oil in a small bowl.
  2. Add sugar, honey, and salt and pepper.
  3. Place on lined baking sheet in the oven at 400F for 5 minutes or until golden brown.
  4. Remove from oven and let cool.
  5. Rough chop almonds by hand or with food processor, set aside.


Directions:

Preheat oven to 400F.

Halve pears, scoop out cores, toss with olive oil.

Add remaining ingredients (salt and pepper, honey, and brown sugar).

Coat pears thoroughly.

Place on greased baking pan face down.

Bake in oven 15 minutes or until pears are tender.

While pears are in the oven, prepare the balsamic syrup sauce and almond gremolata (recipes above).

Place cooled pears face up on lined baking sheet.

Add bleu cheese on top of each pear and sprinkle with chopped bacon.

Warm in oven until cheese is melted.

Remove from oven and sprinkle with almond gremolata.

Drizzle with balsamic syrup sauce and olive oil.

 

This recipe was expertly crafted by the following:

Director of Culinary Operations Jay C. Veregge of Ten22

ten22_10
Farm to Fork
Farm to Fork