parmesan pears
serves 6
3 ripe firm pears, such as packham or beurre bosc
40 g (1½ oz) unsalted butter
6 thin slices of pancetta, finely chopped
2 spring onions (scallions), finely sliced
60 g (2¼ oz/¾ cup) fresh white breadcrumbs
4 tablespoons grated parmesan cheese
Heat the oven grill (broiler) to medium–high. Cut the pears in half lengthways and remove the cores. Melt the butter in a frying pan. Brush the pears with a little of the melted butter and place, cut side up, on a baking tray or grill tray. Grill for 4 minutes, or until starting to brown on top.
Add the pancetta and spring onion to the remaining butter in the pan. Sauté over medium heat for 3 minutes, or until the spring onion is soft but not brown. Stir in the breadcrumbs and some freshly ground black pepper to taste.
Spoon the pancetta mixture into the pear cavities, sprinkle with the parmesan and grill for 3 minutes, or until the cheese is golden brown. Serve warm as a starter, or as an accompaniment to roast chicken.