Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps

Salads (generally defined as mixed greens with dressing) were enjoyed by ancient Romans and Greeks. According to Oxford Companion to Food, salad is derived from the Latin sal (salt), which yielded the form salata, ‘salted things’ such as the raw vegetables eaten in classical times with a dressing of oil, vinegar or salt. The word turns up in Old French as salade and then in late 14th century English as salad or sallet.” Pears are members of the rose family and related to the apple and the quince. They are a good source of vitamin C and copper.

Serves 4
recipe adapted from Fine Cooking
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1 tablespoon unsalted butter, melted
2 teaspoons mild honey, such as clover
2 medium firm-ripe red pears (Anjou), halved lengthwise and cored
8 thin slices pancetta
1/4 cup plus 1 tablespoon chopped, toasted hazelnuts
1/4 cup Gorgonzola dolca
1/2 teaspoon chopped fresh thyme
about 4 cups salad leaves

Preheat the oven to 190c (375f). In a small bowl, mix the melted butter and 1 teaspoon of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut side up on a baking sheet and bake on the upper rack until just tender, about 15 minutes.

Meanwhile, arrange the pancetta on baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper towel lined plate.

In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola, thyme and the remaining 1 teaspoon of honey.  Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes.  Transfer to a rack to cool slightly.

Toss salad leaves with a bit of olive oil. Divide salad between 4 plates and top with with 1 pear half, pancetta and season with salt and pepper.

The Culinary Chase’s Note: Beautiful, fresh flavors coming from this dish!  I also added a tablespoon of chopped dried cranberries to the cheese mixture and used pecans in lieu of hazelnuts.