Glazed pears with dolcelatte, rocket and pata negra
Published: March 25, 2015 at 3:05 PM
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makes 12
Easy
Total time: 20 mins
0 reviews
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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.
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Ingredients
Nutrition
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oil
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2 small pears
cored and each cut into six wedges
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butter
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sherry vinegar
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brandy
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2 tsp Dijon or wholegrain mustard
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6 large slices pata negra or Parma ham
cut in half lengthways
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150g dolcelatte
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24 rocket leaves
Nutrition: per serving
- kcal99
- fat7.8g
- saturates0g
- carbs2.5g
- sugars0g
- fibre0.5g
- protein4.9g
- salt0.71g
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Method
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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.
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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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