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

Name: Buttery Honeyed Cinnamon Pears and Crispy Bacon with Pancakes and Toasted Almonds Serves 2
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Pear; 4 Pancakes; 6 British Streaky Bacon; 150 Soured Cream; 30 Honey; 15 Flaked Almonds; 30 Unsalted Butter; ½ Ground Cinnamon

Serves 2

Mimi MorleyPublished on May 12, 2021

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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:

Milk

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Pear

Pancakes

(Contains: Milk, Egg, Cereals containing gluten)

British Streaky Bacon

150

Soured Cream

(Contains: Milk)

Honey

Flaked Almonds

Unsalted Butter

(Contains: Milk)

Ground Cinnamon

Nutritional information

Energy (kcal)889 kcal

Energy (kJ)3720 kJ

Fat47.2 g

of which saturates22.1 g

Carbohydrate92.5 g

of which sugars55.3 g

Protein21 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Baking Tray

•Aluminum Foil

•Knife

•Grill Pan

Cooking Instructions and Tips

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.

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.

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.

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.

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.