Best Prosciutto With Roasted Pears Recipes

Roasted Pears with Sage and Crisp Prosciutto image

Provided by Aida Mollenkamp

Time 20m

Yield 24 pieces

Number Of Ingredients 3

4 medium Bosc pears, stemmed, cored, and cut into sixths
24 small fresh sage leaves
4 ounces thinly sliced prosciutto*(See Cook's Notes), cut into thirds lengthwise

Steps:

Place a rack in upper third of the oven and heat to 450 degrees F. Place 1 sage leaf on a pear slice and secure by wrapping 1 piece prosciutto like a "belt" around the pear. Repeat to make 24 pieces.
Evenly space pears on a baking sheet and place in oven to cook until prosciutto is crisp and pears are slightly softened, about 15 minutes. Serve immediately. Pears can be assembled up to 2 hours ahead. Store covered in the refrigerator until ready to cook.
Pears can also be served uncooked, if desired.

Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream image

Provided by gailanng

Categories Ham

Time 11m

Yield 2-3 serving(s)

Number Of Ingredients 6

6 slices prosciutto, very thin and trimmed of excess fat
1/2 medium bartlett pears (very ripe and sweet is best) or 1/2 medium Anjou pear, cored and cut into 6 wedges (very ripe and sweet is best)
1/2 cup blue cheese, crumbled
2 tablespoons light cream
1/2 teaspoon thyme, finely chopped
fresh ground black pepper

Steps:

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet. At this point you can lightly sprinkle over with freshed ground black pepper, if desired. Roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened.
Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

Nutrition Facts : Calories 181.8, Fat 12.7, SaturatedFat 8.1, Cholesterol 35.2, Sodium 477.4, Carbohydrate 10.2, Fiber 1.8, Sugar 5.8, Protein 7.8

Prosciutto with Pears and Arugula image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 7

1 bundle arugula leaves
1 ripe bosc pear
1 lemon
1 tablespoon fresh thyme leaves, finely chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma

Steps:

Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

Prosciutto-Wrapped Pears image

Provided by Patricia Heaton

Categories appetizer

Time 20m

Yield 20 pieces

Number Of Ingredients 7

3 tablespoons olive oil
20 small fresh sage leaves
1/3 cup ricotta
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
2 medium firm-ripe pears, such as Bartlett
10 slices thinly-sliced prosciutto, halved

Steps:

Heat the oil in a small skillet over medium-high heat until hot. Add the sage and fry, stirring occasionally, until the bubbling subsides, about 30 seconds. Transfer to a paper towel-lined plate with a slotted spoon. Reserve the oil.
In a small bowl, stir together the ricotta, honey, 1 tablespoon of the reserved sage-frying oil, a pinch of salt and a few grinds of pepper until well combined.
Cut each pear lengthwise into 10 slices (each approximately 1/4 inch wide). Wrap each in a 1/2 slice prosciutto. Arrange on a serving platter and top each slice with a dollop of ricotta and a fried sage leaf.