Proscuitto-Wrapped Stuffed Pear Recipe
Proscuitto-Wrapped Stuffed Pears
I absolutely love simple desserts, especially if they look and taste as decadent as this one. Start with firmly ripe pears, great ham like proscuitto di Parma from Italy, or Serrano or Iberico ham from Spain. Add your favorite soft cheese, a few minutes in the oven, and you’re ready to end a winter dinner party with panache.
This is delicious with a small glass of Spanish Oloroso sherry or proseco.
Makes 6 servings
- 6 medium, ripe bosc or D’Anjou pears
- 10 to 12 thin slices top quality proscuitto (from Italy) or Iberico or Serrano ham (from Spain
- 6 ounces ripe Brie or Camembert
- 1/3 cup chopped pistachios
- 1/4 cup golden brown or Turbinado sugar
- 3 tablespoons melted sweet butter
- 1 teaspoon coarsely ground black pepper
Preheat the oven to 375° F.
Line a baking sheet with parchment paper.
- Use an apple corer or sharp paring knife to pierce through the bottom of each pear and remove the core and seeds, leaving the stem and exterior intact. Peel the pears.
- Sprinkle about 1/2 tablespoon of brown sugar, then 1 tablespoon of nuts into the cavity of each pear. Fill the rest of the cavity with a chunk of Brie and press into place.
- Brush the outside of each pear with melted butter and black pepper. Place on lined cookie sheet. Gently wrap ham around pears to cover.
- Bake for 10 to 12 minutes until pears are tender when pierced with a knife. Serve immediately.