BRUSSEL SPROUTS WITH RED PEARS, PANCETTA, SHALLOTS, AND ROSEMARY

BRUSSEL SPROUTS WITH RED PEARS, PANCETTA, SHALLOTS, AND ROSEMARY image

Yield 6-8 servings

Number Of Ingredients 14

1 lb brussels sprouts, trimmed halved
8 slices pancetta
2 T olive oil
2 medium shallots, thinly sliced
2 red skin pears, cored and sliced
1 t chopped fresh rosemary
2 T maple syrup
1 T white balsamic vinegar
1/4 c dried cranberries
Spicy Toasted Pecans
1 cup pecans
2 T worcester sauce
2 T brown sugar
splash of hot sauce

Steps:

Cook Brussel sprouts in boiling, salted water for 4-6 min (tender, but still green) Cut pancetta into think strips. Reserve 3 slices for garnish. In a heavy saute pan, cook pancetta until lightly crisped. Remove them from pan and set aside. Place the saute pan back over med-high heat and add the oil. Cook the shallots for 2-3 min.until lightly golden. Stir in pears and the crisped pancetta strips and cook for 1min. Toss the brussels back in the pan and add rosemary. Season with pinch of salt and pepper. Stir fry to heat thru. 3 min. Add the maple syrup and vinegar and toss gently. Transfer to serving bowl and top with pancetta, cranberries, and toasted pecans. Pecans- Toss the pecans in the worcestershire, brown sugar and hot sauce. Add pinch of salt and s;read out in a single layer on a baking sheet. Roast for 5 min or until golden and aromatic.