This is more of an idea then a recipe and it’s EASY!!! Really. All my friends roll their eyes when I say : “it’s easy” but it is really true for this one. This time of year I like to use seckel or forelle pears. If you can’t find them you can use medium size bosc pears. As a first course I count one pear per person and for the bosc 1/2 pear. I also make more then I need for the guest who wants an extra serving and for leftover the next day. They make a great lunch sliced cold on top of a salad. This is what you will need for 4 people.
PEARS WRAPPED IN PROSCIUTTO
- 6 seckel pears
- 3/4 pound blue cheese (pick your favorite as each type varies in intensity and taste)
- 6 slices prosciutto
- pomegranate molasses
Wash the pears, cut in half and with a spoon dig out the seeds, creating a well . Cut a good size nugget of the blue cheese and place in the well. Cut the prosciutto slices in half the long way. Wrap each pear with the prosciutto. Place on a lightly greased cookie sheet. Bake in the middle of a preheated 400 degrees oven for about 20 minutes or until the cheese melts, the prosciutto gets a bit crispy and the pears soften a bit. Let cool to room temperature and serve on a bed of arugula individually or on a platter with a drizzle of pomegranate molasses on each pears.
NOTE: you can now find pomegranate molasses in most grocery stores. If not, you can make a balsamic vinegar glaze by reducing 1 cup of the vinegar on top of the stove at a slow boil until it thickens. Watch carefully as it can turn rapidly from nice glaze to burnt caramel!
From my kitchen to yours!
CK, la fille du boucher