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"This makes a great starter or savory dessert," Rachael says.
She likes to serve these with her Think Spring Pasta with Peas, Herbs and Watercress.
Ingredients
- 6 slices prosciutto di Parma
- 4 ripe pears
- 1 small lemon, juiced
- A little freshly grated nutmeg
- A few sprigs thyme
- 1 cup walnut halves or large pieces
- ½ cup acacia honey (light in color and flavor honey)
- 12 ounces Gorgonzola Dolce
Yield
Serves: 4-6
Preparation
Preheat oven to 375˚F. Arrange the ham on parchment-lined baking sheet and bake 10-12 minutes to crisp, then remove and cool.
Halve the pears and scoop the core out with a melon baller. Dress the fruit with juice of 1 lemon, nutmeg, and a sprinkle of thyme leaves, then bake 15 minutes to heat and soften.
Toast nuts in small pan, remove then warm the honey in same pan.
Fill pears with small scoops of Gorgonzola in the cavity.
Top pears and scatter plate with nuts and pieces of crispy ham, then drizzle the dish with honey to serve.