The diminutive and delectable Seckel Pear is back in season.
I look forward to this enchanting varietal each year because they’re only available October through January. Their October arrival is no accident as they come dressed for fall fashion in rich hues of rosy blush and olive green. They are a fetching way to accessorize a fall cheeseboard. We’re getting into dinner party season here – more time indoors with friends, your fireplace and your favorite wines. Looking for a great opening act? Try the simple recipe below to enjoy these seasonal gems wrapped in bacon-y Pashminas… the combination of flavors are guaranteed to be a success. Additionally, they are fantastic poached in wine and spices, or sliced paper-thin with your mandoline to pop into a crisp clear cocktail…yummy!
8 oz. goat cheese
2 Tab finely chopped rosemary, or any type of fresh herb you have on hand
olive oil for drizzling
12 Seckel pears
24 slices bacon
2 Tab honey
Preheat oven to 400. Arrange the bacon side-by-side in a baking pan, either on foil or a baking rack, and bake for 15 minutes. Drain and blot with paper towels to remove excess oil. Reduce oven to 375. In a small bowl, mix the goat cheese & herbs. Halve the pears and using a melon baller, scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon, secure with toothpick and place on a clean or foil lined baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 20 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with remaining herbs. * Pictured below, the bacon has been secured with the toothpick on the bottom, but I prefer them wrapped and secured to the top of each pear.