Braised pears wrapped in bacon

Ingredients for 12 servings:

• 2 shallots
• 1 tbsp butter
• 50 ml dry white wine
• 100 ml vegetable stock
• 1 bay leaf
• 3 black peppercorns
• 1 star anise
• 3 large pears, ripe but not too soft
• 12 slice(s) of South Tyrolean bacon, wafer-thin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple and tasty, can be prepared well, suitable as finger food

Peel and roughly dice the shallots. Heat the butter in a saucepan and sauté the shallots. Deglaze with white wine, reduce, and then add the vegetable stock. Add the bay leaf, peppercorns, and star anise; cover and simmer over low heat for 10 minutes. Wash, peel, quarter, and core the pears. Add the pears to the hot stock and cook, covered, for about 2-3 minutes. The pears should be soft but not mushy. It’s best to check them regularly. Then remove the pan from the heat and let the pears simmer for about another 5 minutes. Check the consistency, too. Remove the pears with a slotted spoon and let them cool. Wrap each pear quarter in a slice of ham, with the seam facing down, and secure with a skewer.