Pears with dinner, anyone?
PEARS are plentiful at the moment and a tasty addition to the main meal as well as the traditional desserts.
The Australian Pear Industry last month launched the first Australian Pear Month to celebrate the bumper crop of Aussie pears.
PEARS WRAPPED WITH PROSCIUTTO (serve with parmesan wafers)
- 4 Williams pears
- 150g parmesan cheese, grated
- 300g finely sliced prosciutto
- 75g baby rocket leaves
- 2-3 tbs extra virgin olive oil
- Freshly ground black pepper
For the Parmesan wafers:
1. Preheat the oven to 180˚C. Line two baking trays with non-stick baking paper. Take spoonfuls of parmesan (3 teaspoons in each) and sprinkle into 12 rounds on the non-stick baking paper, allowing a gap of 3cm between each.
2. Place the baking trays in the oven and cook the parmesan for 7-8 minutes or until spread and golden. Remove from the oven and allow to cool a little.
For the Pears:
1. Quarter the pears and remove the cores, cut the quarters in half. Wrap each piece of pear in a slice of prosciutto, cutting the slices in half if they are large. Arrange on serving plates, with some wafers and a handful of rocket leaves.
2. Drizzle the oil over the prosciutto wrapped pears and grind over fresh black pepper.
This recipe is courtesy of Horticulture Australia Limited.