Best Prosciutto Wrapped Pears Recipes

Prosciutto-Wrapped Pears image

Provided by Patricia Heaton

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.

Prosciutto-Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola image

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 firm pear
1/2 cup water
1/4 cup dry white wine
4 tablespoons honey, divided
2 1-pound pork tenderloins
6 ounces crumbled Gorgonzola
1/4 cup chopped walnuts
1/4 cup Italian seasoned bread crumbs
Pepper, to taste
6 ounces sliced prosciutto

Steps:

Peel pear and slice into six wedges; remove core. In medium saucepan, bring water, wine and 3 tablespoons honey to a boil; reduce to simmer and add pear. Cover and cook 15 minutes or until pear is soft., Using a slotted spoon, transfer pear to a cutting board. Let cool; cut into medium dice., Preheat oven to 350°. Slice one tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-in. thickness. Remove plastic and sprinkle pork with pepper., Place five 10-in. pieces of kitchen twine side by side on a foil-lined baking sheet. Place prosciutto, slightly overlapping slices crosswise, on top of twine. Place pork on top and spread with half of the pear, Gorgonzola, walnuts and bread crumbs. Roll pork into a cylinder, tying to seal the filling inside. Repeat with remaining tenderloin and ingredients., Roast pork 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140°-145°, 15-20 minutes longer. Remove from oven and transfer to a cutting board; let stand 10-15 minutes. To serve, cut into 1/2-in. slices.