Glazed pears with dolcelatte, rocket and pata negra

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 99
  • Carbs 2.5g
  • Protein 4.9g
  • Fat 7.8g
  • Salt 0.71g
  • Fibre 0.5g