2 Asian pears
4 ounces pancetta, 20 rounds
4 ounces crumbled blue cheese
1 bottle E&V Pomegranate Pear with Port Finishing Sauce
Preparation & Cooking Instructions:
Slice each pear into 10 rounds. Cook pancetta until crispy, drain on paper towel. Place cooked pancetta on pear slice, top with blue cheese and drizzle with E&V Pomegranate Pear with Port Finishing Sauce. Serve immediately.