Summary

Ingredients

• 4 medium pear (s)
• 500 g beans
• 500 g bacon
• 1 medium onion (s)
• 1 lime (s)
• 100 ml white wine
• 100 g breadcrumbs
• 0.5 stick ½ cinnamon
• 0.5 ½ vanilla pod (s)
• 1 teaspoon savory
• 2 tablespoon parsley
• 1 bay leaf
• 5 allspice
• 1 stalk thyme
• Clarified butter
• olive oil
• salt and pepper
• 2 teaspoons sugar
• 1 egg (s)
• 1 tablespoon flour
• 2 clove (s)

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Instructions

1. Peel the onion and cut into small cubes. Bring the piece of bacon with thyme, bay leaf, allspice and onion cubes to the boil in half a liter of water and cook at a low temperature for about 30 minutes. Take out the bacon, dry it and roll it first in flour, then in egg and finally in breadcrumbs (preferably made from coarsely self-grated, dried rolls) and fry in clarified butter on both sides until crispy.
2. Wash and clean the fresh green beans and cook them in salted water until they are firm to the bite. Pass the beans through a sieve and rinse with cold water.
3. Wash the pears, quarter them and remove the core. Put the white wine in a saucepan with 250 ml of water and briefly bring to the boil with the cloves of the cinnamon stick and the vanilla pod. Add the pears and let them steep over low heat with the lid closed until they are firm to the bite.
4. Season the beans with sugar, salt, pepper (from the mill), olive oil, parsley (chopped), savory (chopped) and the freshly squeezed lime juice and place lukewarm on the plate. Spread the pear wedges crosswise over the beans and place the fried bacon on top.