Perry-braised bacon with pears, parsnips and chestnuts | Gourmet Traveller

Ingredients

• 750 ml (3 cups) perry (see note)
• 60 ml (¼ cup) cider vinegar
• 110 gm (½ cup firmly packed) brown sugar
• 1 tsp cloves
• 1 kg piece of bacon, cut lengthways into thirds
• 400 gm (about 6) parsnips, peeled and halved lengthways
• 2 firm Packham pears, cut into wedges
• 200 gm peeled chestnuts (see note)
• Lemon and nutmeg spinach
• 50 gm butter, coarsely chopped
• 4 bunches (about 1.2 kg) English spinach, trimmed, washed
• 2 lemons, finely grated rind and juice only
• ¼ tsp finely ground fresh nutmeg