INGREDIENTS

Serves 4 as a starter
4 small conference pears
4 pepper corns
Sprig of basil
1 glass white wine
Water
8 rashers of streaky black bacon (thinly sliced)
110g/4 oz blue cheese
Olive oil

Method

* Peel the pears leaving the stalk intact.
* Place the pears in a pan with the peppercorns, basil and wine. Cover with cold water and cut a sheet of greaseproof paper to sit on top of the water whilst the pears are cooking to prevent them from bobbing to the surface and discolouring.
* Poach until tender, cool.
* Scoop out some of the core and fill the centre with some blue cheese.
* Lay the black bacon out on a board and run a small knife along each rasher until it stretches out much further. Wrap the pears tightly with the bacon, using two rashers if necessary, holding the ends in place with a cocktail stick.
* Preheat the oven to 200C/400F/Gas 6. Brush the pears with a little olive oil. Bake the wrapped pears on a baking tray for about 10 minutes or until the bacon is cooked.
* Serve hot with a peppery rocket salad as a starter.

PLEASE NOTE THIS RECIPE WILL ONLY BE SUCCESSFUL IF FERMANAGH BLACK BACON IS USED