Roasted Pear, Bacon & Pecans
5 ripe but firm pears
1 tablespoon olive oil
125g bacon lardons or thick cut bacon pieces
½ cup pecans
Preheat the oven to 200⁰C. Line a shallow baking tray with baking paper.
Peel, quarter and core the pears and toss with the oil. Arrange on the baking tray in a single layer.
Roast pears for 40-45 minutes, turning the pears every 15 minutes. In the final 15 minutes of roasting, sprinkle over the bacon lardons and in the final 5 minutes, sprinkle over the pecans.
Serve roasted pears drizzled with the vanilla vinaigrette (recipe below).
2 tablespoons sherry vinegar or cider vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar seeds scraped from 1 Heilala Vanilla Bean ¼ cup olive oil
In a small bowl place the vinegar, Dijon mustard, brown sugar and vanilla seeds. Whisk to combine. Drizzle in the olive oil, whisking well until emulsified. Alternatively, make vinaigrette in a screw-top jar and shake well before using.