Red Wine Cheddar, Bacon and Pear Parcels with Pecan Streusel

As the weather get’s chilly, we bring the gatherings inside (a little more carefully during a pandemic) and the foods we nibble become a little more substantial and cozy.

These little bundles of flavour will fit the bill perfectly, as they are filled with something for everyone: fresh pears, umami rich bacon, pecan streusel, and of course cheese! Can we go even one opportunity to dine together and not include cheese?! I think not.

Bothwell Cheese

I’m sharing this recipe in cooperation with Bothwell Cheese, an artisanal cheese company that has been behind a bevy of wonderful premium cheeses from their home in the village of New Bothwell, Manitoba since 1936.  They only use 100% local, pure Canadian milk. This may sound obvious, but really, this means that their cheeses contain no preservatives, fillers, antibiotics or hormones.  Only the good stuff goes into their cheeses.  Check out this link to peruse all their lovely cheeses.

For this recipe I’m using the Red Wine Cheddar.  A lovely aged white cheddar with veins of rich red Canadian wine running through it.  For a simple nibble, this cheese with apple slices, along with a glass of full-bodied Cab Sauvignon, Rioja Syrah, or even Chianti is perfect!  Today however, I’m combining it for showstopper of an appetizer.

What You Will Need to Make These Parcels

Cup: First of all, the container.  You can use wonton wrappers, rice paper or egg roll wrappers, even phyllo dough or pie pastry.  I happened to have egg roll wrappers in the freezer, so that’s what you see here.  Or go for gluten free pie pastry or puff pastry. Whatever you choose, you will line regular a sized greased muffin tin with the wrapper and pop them into the oven for a quick bake to firm them up before filling. 

Honey: you will use this honey both to soften the pear slices before placing them into the prepared cups, and then for a final drizzle before serving.  You can use maple syrup if that appeals to you.

Pear: You can use pretty well any firm baking pear, like Bosc, Forelle or Red skinned.  Since they will be softened in some simmering honey before being popped into the oven, you want to use a pear that holds up under the heat.  I like to use a red skinned pear, just for the visual appeal.  And yes, you can totally replace the pears with apple slices if you wish.

Cheese: You will want to use the cheese suggested, the Red Wine Cheddar Cheese. But if you simply can’t source it, feel free to use Bothwell’s Extra Old White Cheddar cheese.

Cream Cheese and Mayonnaise: These are the filling binder, what the grated Red Wine Cheddar Cheese and bacon will get folded into. Feel free to substitute a dairy free version of these.

Bacon: Four average sized rashers should make plenty of crumbly bacon lardons for this recipe.  If you are trying to keep this vegetarian, feel free to omit.

Pecan Streusel: Chopped toasted pecans, rolled oats, a bit of brown sugar and flour (any gluten free flour will be fine here) and butter will create a fabulous streusel that gets scattered over the other ingredients.  This melts into the filling and creates all the best textures!  Of course, walnuts, almonds, hazelnuts or even pistachios would work great as well.

Dried Cranberries: For the perfect finish, these sweet tart berries add the ‘cherry on top’.  Having said this, dried cherries will work equally well!

How to Prepare the Pears

Once the honey is simmering in a skillet, place the thin pear slices into the honey.  Let them soften for just a few moments.  This will help them from being too raw after the final bake.  If not, their firmness will detract from the rest of the filling.  Just don’t let them soften too much, or they will be overly ‘floppy’ when you go to place them in your prepared cups.

Assemble

Combine the cream cheese, mayonnaise, and most of the bacon in a small bowl. Combine the rolled oats, toasted chopped pecans, brown sugar, flour and butter into a rough crumble.

Remove the slightly baked cups from the oven, place a few slices of softened pear into each cup.  Spoon some of the cheese filling in with the pear.  Divide it evenly between all the cups.  Scatter the streusel topping evenly between all the cups.  Add the remaining bacon over each.  Pop into the oven and bake till the cheeses have melted, the pears have taken on more colour, and the aroma is captivating!  Finish with a scattering of cranberries and drizzle with honey, and serve!  Seriously, the melty cheese, crumbly salty bacon, honeyed pear slices, and that fabulous streusel will create a party in your mouth!

These are wonderful warm or at room temperature.  But cold isn’t the best.  Depending on how many you are entertaining, 12 cups may be plenty, but feel free to double the amount, especially if these are the main attraction, I promise, you won’t be able to stop at one!

And if you want to see how else pears and bacon can be paired beautifully together, check out my Sautéed Pears with Bacon and Walnuts.

Happy Entertaining.

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Red Wine Cheddar, Bacon and Pear Bundles with Pecan Streusel

A wonderful combination of flavours and textures is created when you combine cheddar cheese, bacon, and honeyed pear slices in baked crunchy wonton cups. The pecan streusel topping, and the dried cranberry finish will make these completely irresistible! You won't be able to stop at one!

Course Appetizer

Cuisine North American

Keyword bacon, cheddar cheese, dried cranberries, pears, pecans, streusel

Prep Time 30 minutes

Cook Time 10 minutes

Servings 12

Ingredients

• Makes 12
• 12 wonton wrappers, can also use egg roll wrappers or phyllo dough
• vegetable spray
• 1 tbsp melted butter

Filling

• 1 or 2 firm baking pears, choose Forelle, Red, Bosc etc
• 1/2 cup honey
• 80 grams cream cheese, softened to room temperature, or 3 oz
• 1/4 cup sour cream
• 80 grams grated Bothwell Red Wine Cheddar Cheese, or 3 oz, approximately 1 cup
• 4 rashers bacon cooked, drained on paper towel, and crumbled, divided

Streusel Topping

• 6 tbsp chopped toasted pecans
• 6 tbsp rolled oats
• 1 tbsp flour, can use gluten free version
• 1 tbsp brown sugar
• 2 tbsp softened butter
• handful of dried cranberries to finish

Instructions

1. Preheat the oven to 350F. Spray a regular sized muffin tin with veggie spray and line each muffin cavity with one wrapper, folding and pressing them in to fit snuggly. Optional: Brush with a little melted butter to help them brown.
2. Bake for 10 minutes, till lightly coloured and firmed up. Remove to a wire rack to cool slightly.

Filling

1. Warm the honey in a medium to large skillet over medium heat till just bubbling. Place all the pear slices into the skillet to coat both sides. Remove from the heat and let the pear sit for no longer than 1 minute (depending on how thin you cut them) Don't let them become too soft. Remove them to a plate. Reserve the honey.

2. Combine the cream cheese and sour cream till smooth. Fold 3/4 cup of the grated Bothwell Red Wine Cheddar and 3/4 of the crumbled bacon into the cream cheese mixture.

Streusel Topping

1. Combine the chopped pecans, rolled oats, flour, and brown sugar together in a medium bowl. Add the butter and combine with your fingers or a fork until clumpy.

Assemble

1. Divide the honeyed pear slices evenly among the muffin cups. Divide the cheese filling evenly, spooning it around the pear slices.
2. Sprinkle the Streusel topping evenly over the cheese filling. Scatter the remaining grated cheddar cheese and bacon over the streusel topping.
3. Return the muffin tin to the oven and bake for another 8-10 minutes, till the cheeses have melted, the wonton cups are golden, and the aroma is wonderful!

4. Scatter dried cranberries over the filling. Drizzle the reserved honey over the cups. Best served warm.