Glazed pears with dolcelatte, rocket and pata negra

Name: Glazed pears with dolcelatte, rocket and pata negra
Total time: 20 min
Ingredients: oil; pears 2 small, cored and each cut into six wedges; butter; sherry vinegar; brandy; Dijon or wholegrain mustard 2 tsp; pata negra or Parma ham 6 large slices, cut in half lengthways; dolcelatte 150g; rocket leaves 24

20 minutes
makes 12
Easy

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.

March 25, 2015 at 3:05 pm

Ingredients

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

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.