- Exported from MasterCook
PROSCIUTTO WITH CARMALIZED PEARS
6 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
3 Pears (bosc preferred)
3 tb Olive Oil (Ext-Virg. pref.)
Salt and feshly ground black
- pepper
3 tb Blue cheese
- dolce* preferred)
3 tb Mascarpone cheese*
12 sl (thin) prosciutto
-(prosciutto di parma pref.)
6 Sprigs of Watercress
- more to taste)
1/4 c Skinned & toasted haxelnuts
- (or walnuts)
(* Availabel at Italian markets and some specialty
food stores)
I. Heat oven to 375 deg. Wash and fry pears,
slice them in half lengthwise. Rub the pear halves
all over with a tablespoon of olive oil and season
with salt and pepper. Place, cut side down, on a
heavy sheet pan and roast on a rack set low in the
oven until soft and cut sides have browned and caramelized (40 -45 min.)
II. Meanwhile, place blue cheese and mascarpone in
mixer and cream together. Tast and season with salt
an pepper if desired. Set aside. Arrange 2 slices of
prosciutto on each of 6 plates and position a
watercress sprig on the side.
III. When the pears are soft, remove them from the
oven. Remove the cores with a spoon. (Recipe may be
done aheat to this point. Reheat oven before
1 Tablespooon of the cheese
mixture into the hollow of each pear half. Return to
the oven until cheeses melt (5 -7 min.)
IV. Treansfer hlaf-pears, 1 to each plate. Drizzle
a teaspoon of olive oil over each and sprinkle with
halzelnuts. Serve at once with a fruity red wine such
as dolcetto. From Laura Bernnan, sous chef at
Michela's, Boston, MA. published in Chicago Tribune
Magazine, 2/14/93.
posted by Bud Cloyd. - - - - - - - - - - - - - - - - - -
