*  Exported from  MasterCook  *
 
                      PROSCIUTTO WITH CARMALIZED PEARS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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 (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.
  
 
 
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