Difficulty:[usr 3]
Preheat the oven to th.6 (180°C).
Salt and pepper the inside of the can, coat it with butter (50 g), then slide it in the oven in a dish for 40 minutes.
Mix the minced and peeled garlic with the honey and thyme.
When the can begins to brown, brush it with this mixture. Repeat the operation several times during cooking and baste the poultry regularly with its juices.
Peel the pears, keeping the stems.
Heat the white wine in a saucepan and poach the pears for around 15 minutes in the simmering wine. They must remain a little firm.
Cut the smoked breast into small dice. Peel and chop the onion. Heat the rest of the butter in a pan. Brown the bacon for 5 minutes while stirring, then add the coarsely crushed chestnuts. Season with salt and pepper, simmer for 10 minutes, stirring often.
Drain the pears, cut a cap to a third of the height, then hollow them out delicately from their pulp. Top them with the chestnut mixture and put the hats back on.
Put the stuffed pears in the dish around the can, so that they warm up while the poultry cooks.
Decorate with a little flat-leaf parsley and serve very hot with the jus in a sauce boat.
