Pears, beans and bacon

Ingredients for 4 servings:

• 4 pears (cooking pears) or other firm, ripe pears
• 100 ml vegetable stock or veal stock
• 6 slice(s) Speck , (Tyrolean bacon, thin slices), alternatively Bacon
• 800 g potatoes, mainly waxy, peeled
• 1 tbsp butter
• salt and pepper
• Nutmeg, freshly grated
• 1 tbsp oil
• 2 m.-large shallot(s)
• 100 g bacon, streaky, (dried meat)
• 1 kg green beans
• ½ bunch parsley, finely chopped
• 3 sprigs savory, finely chopped
• 1 tbsp butter
• 4 slice(s) pork belly, fresh
• 2 tbsp oil, for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

reinterpreted by me

Wash the pears and sauté them in 100 ml vegetable stock until al dente, then remove and drain. While the pears are cooking, boil the peeled potatoes in salted water until soft. Wash and trim the beans. When the pears have cooled slightly, cut off the top end with the stem and set aside. Carefully hollow out the pears using a pear baller, removing the core and enough flesh to leave a 1 cm thick edge. Finally, wrap each pear in a slice of bacon. Drain the potatoes and mash them with the butter. Season with salt, pepper, and nutmeg, and fill the pears with the potato mixture. Place the remaining mashed potatoes in a casserole dish. Place the lid on the pears and pour the pears on top of the potato mixture. Cover and keep everything warm in the oven at 160°C (top/bottom heat). For the beans, dice the shallots and sauté them in a little oil in a large pot. Add the diced bacon and the remaining pears and sauté briefly, then add the beans and cook as usual. Halve the belly slices and season with salt and pepper. Fry the belly in a large pan with a little oil over medium heat until gently browned. Finally, add the remaining halved bacon slices and fry. When the beans are cooked, stir in the remaining butter and chopped herbs. To serve, use a ring to spoon the mashed potatoes onto the warmed plate. Place the pears on top. Place the beans in the center and place a slice of bacon and bacon on top. Meat variations: This dish can also be served with bacon-wrapped pork fillet, cured pork cheek, smoked pork loin, leg of lamb, or Swabian shoulder of pork.