*  Exported from  MasterCook  *

                     Prosciotto With Carmelized Pears

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Pears (Bosc preferred)
   3       tb           Olive oil (extra-virgin preferred)
                        Salt and feshly ground black
                        - pepper
   3       tb           Blue cheese (gorgonzola
                        - dolce * preferred)
   3       tb           Mascarpone cheese *
  12       sl           (thin) prosciutto
                        - (prosciutto di parma preferred)
   6                    Sprigs of watercress (or
                        - more to taste)
     1/4   c            Hazelnuts, skinned & toasted
                        - (or walnuts)

  (* Available at Italian markets and some specialty
  food stores)
  
  Heat oven to 375 degrees F.  Wash and fry pears, slice them in half
  lengthwise.  Rub the pear halves all over with a tablespoon of
  olive oil and season with salt and pepper.  Place, cut side down,
  on a heavy sheet pan and roast on a rack set low in the oven until
  soft and cut sides have browned and caramelized (40 -45 minutes.)
  
  Meanwhile, place blue cheese and mascarpone in mixer and cream
  together.  Tast and season with salt an pepper if desired.  Set
  aside. Arrange 2 slices of prosciutto on each of 6 plates and
  position a watercress sprig on the side.
  
  When the pears are soft, remove them from the oven.  Remove the
  cores with a spoon.  (Recipe may be done aheat to this point. 
  Reheat oven before continuing.)  Place 1 tb of the cheese mixture
  into the hollow of each pear half.  Return to the oven until
  cheeses melt (5 -7 minutes)
  
  Transfer half-pears, 1 to each plate. Drizzle a ts of olive oil
  over each and sprinkle with hazelnuts.  Serve at once with a fruity
  red wine such as dolcetto.

  From Laura Bernnan, sous chef at Michela's, Boston, MA.

  Published in Chicago Tribune Magazine, 2/14/93.
  
  posted by Bud Cloyd.
 


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