Pancetta Cups With Pickled Pear And Stilton Cheese

This one will make your guests go “Wow!”. Not difficult to make but certainly raises  your status as hostess/host with one and all.


  • 1 cup unseasoned rice vinegar
  • 1/2 cup water
  • 1 tbsp. kosher salt
  • 1 tbsp. sugar
  • 2 inch cube of fresh ginger, sliced really thin
  • 1 tsp. coriander seed
  • 1/2 tsp. pink peppercorns
  • 1 large unripe Anjou, cored and cut in 1/2 inch cubes
  • 24 slices pancetta
  • 1 cup frisee lettuce, washed and dried
  • 1/3 cup Stilton cheese

In a small pot on high heat, stir the vinegar, water, salt, sugar, ginger, coriander and peppercorns to make a pickling liquid. Bring to a boil, reduce heat and simmer for about 5 minutes. Remove the pot from the hear and let cool down to just lukewarm. Place the pear in a glass bowl and pour the lukewarm liquid overtop. Let cool completely to room temperature before placing in the refrigerator for at least 4 hours.

When ready to proceed, heat the oven to 400 degrees. Press a slice of pancetta into each cup of a mini muffin tin. To help keep the shape, place a ball of tin foil and place in each cup. Bake now for 12 minutes. CAREFULLY remove the pancetta from the muffin tin and throw away the tinfoil balls. Place the cups on a paper towelled  rack to completely cool. Just before serving set them on a serving platter. Fill each cup with some frisee lettuce and a small spoonful of the pears and a sprinkling of Stilton.


Oh, by the way, did I mention it would be perfect if served with a Pinot Noir?


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