Grilled Pears with Blue Cheese & Bacon

This recipe is part of the One Big Recipe: Loup de Mer Dinner

GRILLED PEARS WITH BLUE CHEESE AND BACON

Ingredients:

• 3 large, firm pears
• Vegetable oil, for grilling
• 1 cup (240 ml) Moscato d’Asti
• 4 strips of bacon
• ½ bunch curly kale
• 1 tablespoon (15 ml) olive oil
• 2 ounces (57 g) blue cheese
• ½ bunch chives
• 2-3 tablespoons (30-45 ml) balsamic reduction
• Salt and pepper

Method:

Preheat grill to high heat. Preheat oven to 350 F (175 C).

Remove top and bottom from three large pears, remove middles with an apple corer.

Slice each of the trimmed pears into 2 1-inch (2.5 cm) thick rounds.

Brush the cut sides lightly with vegetable oil, season with salt.

Grill the pears, cut side down, for 2 minutes, until grill marks form.

Flip and cook 1 more minute.

Transfer the grilled pears to a baking dish.

Add 1 cup (240 ml) Moscato d’Asti to the pan, cover with foil.

Bake in oven for 45 minutes, until crisp tender.

Slice 4 strips of bacon into narrow pieces, against the grain.

Cook bacon pieces in a pan over medium heat until crispy, 5-6 minutes.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

Prepare a large bowl of water.

Unbundle curly kale, remove the stems by grasping the base of each stem with one hand and stripping the leaf away with the other into the waiting bowl of water.

Agitate the leaves in the water, then lift them out into the basket of a salad spinner. Drain and dry well.

Tear into bite sized pieces, transfer to a bowl.

Sprinkle over ½ tablespoon (7.5 ml) salt and olive oil, and massage well with hands to both evenly coat the leaves and to tenderize them.

Refrigerate until needed.

Crumble blue cheese, then set aside for plating.

Chop chives very thin. Set aside for plating.

To Serve:

When ready, transfer the cooked pears to a tray, sprinkle over the blue cheese, bacon, and chives.

Transfer the garnished pears to 6 serving plates.

Lay a small pinch of the rubbed kale next to the pears, drizzle with balsamic reduction.

Season with salt and pepper, and serve immediately.