ROASTED PEAR AND HOT HOUSE CUCUMBER AMUSE BOUCHE

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Roasted Pear and Hot House Cucumber Amuse Bouche image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 12 servings

Number Of Ingredients 4

6 Bosc pears
1 tablespoon almond Champagne
2 pinches ground cinnamon
1 hothouse cucumber, peeled and medium-diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half.
  • On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high.
  • Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.

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