Fig And Pear Wraps with Bacon

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

“When the cat’s away, the mice will play!“

In this case: Cat = Soeren, and Mice = Tom + Me. On occasion, such as evenings when Soeren is with his grandparents, Tom and I find ourselves with an evening alone. What do I prepare on such evenings? Something light but elegant, like this fig and pear wrap. An easy but flavorful dish, which I love serving with a variety of soft cheeses, but is also a perfect side for poultry, beef, veal, and fish dishes. It would pair up extremely well with the apple glazed duck filets, or make a fruity side to the veal with creamy mushrooms, or even play off with the flavors of the herbs de Provence in the fried fish Provencal.

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“When the cat’s away, the mice will play!“

In this case: Cat = Soeren, and Mice = Tom + Me. On occasion, such as evenings when Soeren is with his grandparents, Tom and I find ourselves with an evening alone. What do I prepare on such evenings? Something light but elegant, like this fig and pear wrap. An easy but flavorful dish, which I love serving with a variety of soft cheeses, but is also a perfect side for poultry, beef, veal, and fish dishes. It would pair up extremely well with the apple glazed duck filets, or make a fruity side to the veal with creamy mushrooms, or even play off with the flavors of the herbs de Provence in the fried fish Provencal.

For us though it was a loaf of fresh baguette, a bottle of wine, a platter of different cheeses and these exquisite wraps. This was a sensational indulgence. Using pears and figs it is perfect during the fall season. If you should find yourself without the kids one evening, seduce your partner with this delicacy. I simply love dishes like this—fruity, tangy with the mustard and smoky with the bacon. The rosemary adds a delicate highlight rounding the entire dish perfectly.

Method:

  1. Pour the wine, lemon juice, and sugar in a large pot. Place the pear halves into the liquid and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the pears have softened. Remove from heat and allow to cool in the liquid.
  1. Pre-heat the oven to 200ºC (about 390ºF). Keep an oven-proof dish ready.
  1. Spread each fig half with a thin layer of mustard, close with a pear half and then wrap each fruit “sandwich” with a bacon slice. Place in the ovenproof dish.
  1. Drizzle with olive oil and maple syrup, sprinkle with salt, pepper and dried rosemary.
  1. Place in the oven and roast for 15-20 minutes. Serve warm.
chefectomy
Hi Meeta,

I really enjoyed checking out your blog. I love the bacon and fig combination but have never added pear into this mix, a must try.

--Marc
OCTOBER 14, 2008 5:37:00 AM GMT+02:00
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