Name: Bacon‑Wrapped Pear with Gorgonzola Mousse & Port Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Cuisine: Tuscan
Ingredients: 1 Bosc pear, poached and quartered; 4 slices bacon; 3 oz Italian gorgonzola dolce; 2 oz heavy cream; 3 plain crackers; 2 tbsp toasted walnuts, chopped; 1 tbsp fresh chives, chopped; 2 tbsp red wine vinegar; 1 tbsp port wine; 1 tsp Dijon mustard; 3 tbsp extra-virgin olive oil; salt and pepper

Bacon‑wrapped pear wedges with gorgonzola mousse tower and port vinaigrette — Pear wedges wrapped in bacon, with gorgonzola mousse towers and port vinaigrette.

Ingredients (per serving)

Adjust for servings

1 Bosc pear (poached then quartered)
4 slices bacon
3 oz Italian gorgonzola dolce
2 oz heavy cream (whipped to soft peaks)
3 plain crackers (for towers)
2 tbsp toasted walnuts, chopped
1 tbsp fresh chives, chopped
1 small bunch grapes (garnish)

Port vinaigrette (small batch)

2 tbsp red wine vinegar
1 tbsp port wine
1 tsp Dijon mustard
3 tbsp extra‑virgin olive oil (emulsify to taste)
1 pinch sea salt & black pepper

Preparation

Poach the pear in lightly salted water with a splash of port until just tender. Cool, peel, core, and cut into four wedges.

Wrap each wedge with bacon. Grill or pan‑sear over medium heat until the bacon is crisp and the pear warmed through.

For the mousse: blend gorgonzola until smooth; fold in softly whipped cream. Pipe onto the crackers with a star‑tip to create towers.

Whisk vinegar, Dijon, and port; drizzle in olive oil to emulsify. Season to taste.

Plate warm pear wedges beside the gorgonzola towers. Spoon vinaigrette over, then garnish with walnuts, grapes, and chives.

Cured Salmon (pairing menu) Contact Chef David

Wine pairing

Morellino di Scansano (Sangiovese) brings red‑cherry brightness and savory herbs for the sweet‑salty pear and bacon; gorgonzola’s creaminess softens the tannin.

Sweet‑tooth alternative: Vin Santo with walnuts and blue cheese is a classic Tuscan treat.

Check availability