Recipe for Sauteed Pears with Bacon and… Mustard?

Three Great flavors on One Plate

The author of this recipe is Chris Morocco, published in the November 2015 issue of Bon Appétit. You should know that any recipe that combines three of my favorite things – bacon, pears and of course mustard – on one plate is fascinating, especially when I would never think to mix them together. I found this in  when I was searching for interesting sides for Thanksgiving. I didn’t get to make it this year, but I think it would be great with a roasted chicken on a Saturday night sometime soon.

Ingredients

  • 6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces
  • 4 ripe but firm Bosc pears, quartered, seeds removed
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon whole grain mustard
  • 3 tablespoons plus 2 teaspoons walnut oil or olive oil
  • ½ cup unsalted, roasted walnuts
  • Sliced chives (for serving)

Instructions

  1. Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
  2. Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.
  3. Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
  4. Do Ahead: Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.

 

Leave a Reply