Prosciutto with carmalized pears
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Prosciutto with carmalized pears
  Pears  
Last updated 6/12/2012 1:19:09 AM. Recipe ID 50358. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Prosciutto with carmalized pears
 Categories: Desserts
      Yield: 6 Servings
 
      3    Pears (bosc preferred)
      3 tb Olive Oil (Ext-Virg. pref.)
           Salt and feshly ground black
           - pepper
      3 tb Blue cheese (gorgonzola
           -  dolce* preferred)
      3 tb Mascarpone cheese*
     12 sl (thin) prosciutto
           -(prosciutto di parma pref.)
      6    Sprigs of Watercress (or
           -  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 continuing.) Place 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 50358 (Apr 03, 2005)

[an error occurred while processing this directive]