Olive Magazine

Glazed pears with dolcelatte, rocket and pata negra

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • makes 12

A smart Italian appetiser or addition to an antipasti board. Pears are always good but once lightly cooked they turn into something very special. They work a treat when wrapped with creamy blue cheese and cured meats, like pata negra or Parma ham. All it needs is fresh rocket and it's good to go.

Nutrition:
NutrientUnit
kcal99
fat7.8g
saturates0g
carbs2.5g
sugars0g
fibre0.5g
protein4.9g
salt0.71g
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Ingredients

  • oil
  • 2 small pears, cored and each cut into six wedges
  • butter
  • sherry vinegar
  • brandy
  • 2 tsp Dijon or wholegrain mustard
  • 6 large slices pata negra or Parma ham, cut in half lengthways
  • 150g dolcelatte
  • 24 rocket leaves

Method

  • STEP 1

    Heat a little oil in a frying pan and add the pear wedges. Cook gently for a minute then add a knob of butter, a splash of sherry vinegar and a splash of brandy. Bubble until you have a syrupy liquid around the pears and then stir in the mustard. Turn the pears over once or twice to coat them all over.

  • STEP 2

    Lay out the pata negra slices and put a piece of pear, a piece of dolcelatte and 2 rocket leaves on each. Roll up tightly so they don’t shed their filling when picked up. Cover with clingfilm until ready to serve.

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