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