Preheat oven to 350°F. Slice the cheese into six 2–3 oz. wedges. Wrap the cheese wedges individually in puff pastry. Brush the top of the pastry with an egg wash to create a shiny finish. Make sure the edges are tightly sealed. Place wrapped wedges on a baking sheet and bake for 20 minutes.
To make the pear purée, add water, sugar and pears to a pot. Simmer over medium heat until tender. Drain liquid and purée in a blender, adding water as needed for desired consistency.
To plate your dish, spread a generous amount of pear puree on the plate and place the pastry directly over the top. Lean peppered bacon on the pastry for a delicious sweet & savoury flavour.
Goes perfectly with GUINNESS® Draught