„When the cat’s away, the mice will play!“
In this case:
Cat = Soeren
Mice = Tom + Me
It’s Fall break here and Soeren is away at his grandparents for the whole week. When Tom came back yesterday evening after dropping Soeren off, I was in the kitchen preparing a few nibbles for us to enjoy over a glass of white wine. We looked at each other and as if we knew what the other was thinking high-fived with huge grins on our faces.
It was 8 PM and on a normal Sunday, we would have already had our dinner, packed the school backpack and Soeren would have been in bed. On a normal Sunday.
This, however was not a normal Sunday, this was a Sunday where there was a slight giddy feeling of freedom. The freedom of breaking free from the normal shackles of routine. The freedom of breaking free from being responsible parents for a few days.
Tom turned up the radio as Katy Perry sang “I kissed a girl and liked it!” grabbed me and we danced in the kitchen like two teenagers!
Tom opened a bottle of white wine and both of us enjoyed the evening cooking together, talking (without being interrupted) and just eating and drinking for the rest of the evening without having one eye on the clock.
What do I prepare on such evenings? Something light but elegant, like this fig and pear wrap. An easy but flavorful dish, which I love serving with a variety of soft cheeses, but is also a perfect side for poultry, beef, veal, and fish dishes. It would pair up extremely well with the apple glazed duck filets, or make a fruity side to the veal with creamy mushrooms, or even play off with the flavors of the herbs de Provence in the fried fish Provencal.
For us though it was a loaf of fresh baguette, a bottle of wine, a platter of different cheeses and these exquisite wraps.
Fig, Pear and Bacon Wraps
Printable version of recipe here.
4 small ripe pears, peeled, halved and cores removed
4 ripe figs, halved
200ml white wine
Juice of 1/2 lime
2 tablespoon fig mustard, substitute with any other mustard like Dijon
8 slices bacon
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon dried rosemary
Salt and fresh cracked pepper
Pour the wine, lemon juice and sugar in a large pot. Place the pear halves into the liquid and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the pears have softened. Remove from heat and allow to cool in the liquid.
Pre-heat the oven to 200 degrees C. Keep an oven proof dish ready.
Spread each fig half with a thin layer of mustard, close with a pear half and then wrap each fruit "sandwich" with a bacon slice. Place in the ovenproof dish.
Drizzle with olive oil and maple syrup, sprinkle with salt, pepper and dried rosemary.
Place in the oven and roast for approx. 15 - 20 minutes.
This was a sensational indulgence. Using pears and figs it is perfect for this time of year. If you should find yourself without the kids one evening, seduce your partner with this delicacy. I simply love dishes like this - fruity, tangy with the mustard and smoky with the bacon. The rosemary adds a delicate highlight rounding the entire dish perfectly.
You might like these sides from WFLH:
|Sautéed Red Cabbage with Pomegranate Seeds and Cinnamon|
|Pumpkin & Feta Tart|
|Roasted Pumpkin & Mushroom Salad|
From around the blogs:
- Garlic & Green Beans - Delicious Delicious
- Crusty Oven Roasted Potatoes - The Perfect Pantry
- Baked Balsamic Beets with Majoram - Mooseabout
Daily Tiffin Reading Tip:
- The Great Pumpkin by Mike
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