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Sautéed Pears with Ginger Mustard Dressing



Serves 6

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.

  • Author: Helen Kain