Recipe Overview
This Bacon-Wrapped Pear appetizer balances sweet poached Bosc pear, savory crisp bacon, creamy Gorgonzola mousse, toasted walnuts, grapes, fresh chives and a port wine vinaigrette. It is a refined warm antipasto with strong tasting-menu and banquet potential.
Chef Notes
Poach the pear only until just tender so it keeps enough structure to wrap and sear. Cool it before applying the bacon. The Gorgonzola mousse should be smooth and airy but firm enough to pipe cleanly onto the crackers.
Connected Experience
The recipe now uses the current Tuscany Cuisine master appetizer architecture with Menu Builder metadata, Antipasti Station wiring, live inventory mapping, serving-specific labor calculation, shared ingredient-icon synchronization, search metadata and connected culinary learning.
Ingredients
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Bosc Pear
— 180 g — poached and quartered
TC-FRUIT-PEAR-BOSC-001
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Bacon
— 60 g
TC-PORK-BACON-001
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Italian Gorgonzola Dolce
— 85 g
TC-DAIRY-GORGONZOLA-DOP
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Heavy Cream
— 57 g — whipped to soft peaks
heavy_cream
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Plain Crackers
— 20 g — for Gorgonzola mousse towers
TC-BAKERY-CRACKER-PLAIN-001
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Walnuts
— 15 g — toasted and chopped
TC-NUT-WALNUT-001
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Fresh Chives
— 3 g — chopped
HERB-CHIVES-FRESH-001
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Grapes
— 80 g — for garnish
library icon connected code pending
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Red Wine Vinegar
— 30 g
VINEGAR-RED-WINE-0001
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Port Wine
— 15 g
port_wine
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Dijon Mustard
— 5 g
CONDIMENT-MUSTARD-DIJON
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Extra Virgin Olive Oil
— 45 g
OIL-0001
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Sea Salt & Black Pepper
— 1 g — combined amount
SPICE-SALT-BLACKPEPPER-001
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 pear wedge with bacon.
- Grill or pan-sear the wrapped pear over medium heat until the bacon is crisp and the pear is warmed through.
- For the mousse, blend the Gorgonzola until smooth, then fold in softly whipped cream.
- Pipe the Gorgonzola mousse onto the crackers with a star tip to create small towers.
- Whisk the red wine vinegar, Dijon mustard, and port. Slowly drizzle in the olive oil to emulsify. Season to taste.
- Plate the warm pear wedges beside the Gorgonzola towers.
- Spoon the port vinaigrette over the plate and garnish with walnuts, grapes, and chives.
Service Suggestions
- Serve warm so the bacon remains crisp and the pear stays aromatic.
- Pipe the Gorgonzola mousse shortly before service for a clean tower shape.
- Use grapes and walnuts to reinforce the sweet-savory blue-cheese pairing.
Dietary / HACCP Notes
- Contains pork, dairy, gluten, tree nuts, and mustard.
- Keep Gorgonzola mousse and whipped cream refrigerated until plating.
- Use clean utensils for the ready-to-eat mousse, grapes, walnuts, and garnish components.
- If the bacon-wrapped pear is held hot for service, follow the operation’s approved hot-holding standard and local food-safety requirements.
| Calories | 290 |
| Protein | Pork |
| Carbohydrates | 14 g |
| Fat | 22 g |
| Fiber | 2 g |
| Cholesterol | 55 mg |
| Sodium | 620 mg |