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Preparation
in 15 minutes
Cooking
in 35 minutes
Cooling
in 10 minutes
Temperature
200 °C
- Preheat oven to 200°C.
- Cut each bacon slice into four even slices. You should have 36 pieces after cutting. Arrange pieces on a foil-lined baking sheet and place in the oven for 15-20 minutes, until crispy
- Meanwhile, using a potato peeler, peel the pears. Cut each in half, lengthwise. Core every half.
- Put the pear halves in a large sauce pot. Add apple juice, orange juice, and pumpkin pie spice. Simmer for 25 minutes until the pears are soft when punctured with a fork, but not mushy.
- While your pears cook, put almond slivers into a sauté pan on medium heat. Toast for 10 minutes, stirring occasionally, until slightly golden brown. Put the slivers into a bowl and set aside.
- Once soft, remove the pears from the apple juice mixture and set on a plate to cool. When cool enough to touch, slice each pear half into six even slices, lengthwise.
- Put the goat cheese in a bowl and heat in the microwave for fifteen seconds to soften. Stir to smooth.
- Arrange the biscuits on a plate or board. Spread a 2 tsp dollop of goat cheese onto each biscuit. Sprinkle with toasted almonds.
- Add one slice of pear to each. Top with piece of bacon. Sprinkle with sea salt.
Ingredients
2
packages
9
slices
bacon
3
red pears, firm
2 1/2
cups
apple juice
1/2
cup
orange juice
2
tsp
pumpkin pie spice blend
1/2
cup
peeled almonds, chopped
300
g
goat cheese
sea salt
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
No yeast added
Palm oil free
Wheat free
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