HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButtery Honeyed Cinnamon Pears And Crispy Bacon With Pancakes And Toasted Almonds
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Buttery Honeyed Cinnamon Pears and Crispy Bacon with Pancakes and Toasted Almonds

Buttery Honeyed Cinnamon Pears and Crispy Bacon with Pancakes and Toasted Almonds

Serves 2

Brunch
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Make your weekends sing with our Buttery Honeyed Cinnamon Pears and Crispy Bacon with Pancakes and Toasted Almonds. This indulgent Brunch dish is a perfect mix of sweet and savoury combining salty bacon with roasted pears and pancakes. Topped with soured cream and flaked almonds, it’s a treat everyone will enjoy.

Allergens:EggCereals containing glutenMilkNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Pear

4 unit(s)

Pancakes

(ContainsEgg, Cereals containing gluten, Milk)

6 unit(s)

Streaky Bacon

150 grams

Soured Cream

(ContainsMilk)

2 sachet

Honey

15 grams

Flaked Almonds

(ContainsNuts)

30 grams

Butter

(ContainsMilk)

½ sachet

Ground Cinnamon

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3694 kJ
Energy (kcal)883 kcal
Fat47.0 g
of which saturates22.0 g
Carbohydrate93 g
of which sugars54.0 g
Protein21 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Baking Tray
Aluminum Foil
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 180°C. Quarter the pear lengthways, remove the core and thinly slice (no need to peel). Pop the pancakes onto a large baking tray in a single layer. Line another baking tray with foil and lay the bacon rashers on in a single layer. IMPORTANT: Wash your hands and equipment after handling raw meat. Put the soured cream in a bowl and add half the honey. Mix together and set aside.

2

When the oven is hot, pop the bacon on the top shelf of your oven to bake until golden, 15-20 mins. IMPORTANT: Cook bacon thoroughly.

3

Meanwhile, heat a large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the almonds to a bowl and pop your pan back on medium-high heat.

4

Add the butter to your pan and lower the heat to medium. Allow it to melt, then add the pear slices, remaining honey and cinnamon (see ingredients for amount). Add a pinch of salt and cook the pears until nicely softened and juicy, 4-6 mins. Turn every minute. Once softened, remove from the heat and set aside.

5

Meanwhile, pop the pancakes in the oven to warm through, 2-3 mins. Once warmed, remove from your oven and spread the soured cream mixture evenly on top of each pancakes.

6

Stack two pancakes on each of your plates and top with the honey buttery pears, bacon and a sprinkling of toasted almonds. Enjoy!