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The addition of walnuts to this dish not only adds a delicious crunch but boosts the nutritional value of the meal as well. Walnuts are packed full of vitamins, minerals and phytochemicals and contain one of the highest plant sources of omega 3, normally only found in fish and seafood.

Available all year round it’s easy to forget that pears are an autumn fruit and when left to naturally ripen on the tree they burst with sweet juice. Beurre Bosc pears have an elongated shape, distinctive cinnamon brown skin, and their firm flesh holds up to longer cooking methods like baking and poaching, which make them ideal for this dish. Vibrant green Packham pears are still Australia’s best selling variety and will work just as well in this recipe.


Ingredients

2 ripe pears
6 rashers bacon
2 tablespoons Extra Virgin Olive Oil
4 strips lemon zest
½ cup walnuts
3 tablespoons Vino Cotto or an aged balsamic vinegar
1 cup rocket leaves
1 teaspoon lemon juice
To taste freshly ground black pepper
To taste salt flakes

Method

1. Peel, core and slice the pears into eighths.
2. Cut the bacon into 3 centimeter pieces.
3. Heat the Olive Oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.
4. Add the whole walnuts and toss through.
5. Continue to cook until the pears are golden and the bacon crispy.
6. Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.
7. Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

Serves 2 as a light lunch

Recipe kindly provided by Maggie Beer