I have quite a few paleo cookbooks and I keep up with several paleo and grain-free blogs. Isaac and I don’t necessarily call ourselves “Paleo followers” but many of the principles of the Paleo lifestyle coincide with our food philosophy.
This recipe comes from The Paleo Kitchen by George Bryant and Juli Bauer. You can check out George’s website here and Juli’s website here. They both make incredible Paleo comfort food, but the cool thing is that you don’t have to feel guilty about eating it.
I’ve been working my way through their cookbook (which, by the way is a New York Times bestseller) and I came across this recipe in their Starters and Snacks section. Given that I do have several Paleo and other healthy cookbooks, I was impressed with the ingenuity of this project. It’s not loaded with “cauliflower mashed faux-ta-to” type recipes (though that one is in there, it has a nice spin on it).
This recipe is inspired from the one in their book: Prosciutto Pears with Balsamic Reduction. I changed it up for a couple of reasons. One, I don’t do pig. So no prosciutto for me. Second, it calls for a balsamic vinegar reduction that requires 45 minutes (which I will try one of these days). I just wasn’t in the mood to make it at the time, so there you go. I didn’t.
I used this scrumptious little bite of pear in my Sweet and Savory Fall Salad recipe. It did not disappoint and in fact has turned into one of my favorite salads.
Bacon Wrapped Bartlett Pears
- 2 ripe bartlett pears (I used the yellow variety)
- 5 to 6 pieces of uncured grassfed beef bacon (You could also try uncured turkey bacon)
- 2 tbsp. of olive oil
- Sea salt and pepper
Preheat the oven to 425 F.
Quarter the pears and remove the stem and seeds. Then cut each quarter in half. You should have 16 wedges total.
Using kitchen scissors, cut your bacon into thirds lengthwise. You should have long, thin strips.
Gently wrap each wedge of pear with one of the cut pieces of bacon, tucking the end underneath an area where the bacon has already been wrapped around the pear. Continue doing this for all 16 wedges.
Place the wedges in an oven safe baking dish and drizzle with olive oil.
Lightly dust the pears with sea salt and pepper to taste.
Roast the pears in the oven for 20 to 25 minutes until the bacon is cooked through and slightly crispy and the pears are lightly browned.
Serve as an appetizer or snack or as part of my Sweet and Savory Fall Salad.