4 Williams pears
40 g Gorgonzola cheese
8 long and thin slices of Hamburg bacon (streaky bacon that looks like this)
500 ml white wine
juice of 1 lemon
2 bay leaves
6 black peppercorns
Pour wine in a pot with 2 liters of water, bay leaves and peppercorns. Let boil. Peel the pears, leaving stems on and pour lemon juice over them (this will prevent change of color due to oxidation). Carefully put pears in pot and cook on low heat for about 20 minutes. Drain them and let cool.
Cut the top part of each pear (like lids) and carefully remove hard part with seeds. Fill the holes with Gorgonzola. Return the top parts to their place and wrap each pear with 2 slices of bacon. Line large oven pan with baking paper and place pears on it. I have cut a thin part of bottom of each pear so they can “stand up” nice. Bake in a preheated oven on 220°C for about 20 minutes. Serve warm.
This recipe is adapted from Sale & Pepe magazine, Serbian issue for December 2009.