Method:

  • Peel the pears leaving the stalk intact.
  • Place the pears in a pan with the peppercorns, basil and wine.
  • Cover with cold water and cut a sheet of greaseproof paper to sit on top of the water whilst the pears are cooking to prevent them from bobbing to the surface and discolouring.
  • Poach until tender, cool.
  • Scoop out some of the core and fill the centre with some blue cheese.
  • Lay the black bacon out on a board and run a small knife along each rasher until it stretches out much further.
  • Wrap the pears tightly with the bacon, using two rashers if necessary, holding the ends in place with a cocktail stick.
  • Preheat the oven to 200C/400F/Gas 6.
  • Brush the pears with a little olive oil.
  • Bake the wrapped pears on a baking tray for about 10 minutes or until the bacon is cooked.
  • Serve hot with a peppery rocket salad as a starter.
  • PLEASE NOTE THIS RECIPE WILL ONLY BE SUCCESSFUL IF FERMANAGH BLACK BACON IS USED:-)