This dish is the perfect accompaniment to a pork roast (especially our Pork Tenderloin Wrapped in Prosciutto).Print
6 ounces bacon, sliced into ½” pieces
4 ripe but firm Bosc or Anjou pears, cut into eighths, seeds and pith removed
1 tbsp apple cider vinegar
1 tbsp whole grain mustard
1 tbsp Fiji ginger syrup
½ c unsalted, roasted walnuts
Maldon smoked salt
freshly ground black pepper
fresh chives, chopped, for garnish
1 In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp (8-10 minutes). Use a slotted spoon to remove to paper towels and drain. Pour off all but 1 tbsp bacon fat from skillet.
2 Cook pears in skillet over medium-high heat until golden brown, turning occasionally, until starting to soften (they should still be slightly firm). Transfer to a platter.
3 Whisk vinegar, mustard and ginger syrup in a small bowl. Drizzle over pears. Scatter walnuts and bacon over top. Just before serving, sprinkle with Maldon smoked salt, a few grinds of pepper and the chopped chives for garnish.