Do you love bacon?
Of course you do. That’s why you read Paleo blogs.
Fortunately, I also love bacon, even though there aren’t too many recipes that use it on my blog. But bacon got me thinking about the wonderful combination that is meat & fruit.
These prosciutto-wrapped pears make an impressive-looking hors d’oeuvre. They’re a fancy but filling snack, and they’re pretty easy to make as long as you don’t get frustrated with the prosciutto. It tends to stick to itself like tape, and just like tape, you’ll end up with a big roll of fail if you don’t gingerly separate the strips.
I get my prosciutto from Costco. It may not be from pastured pork, but there are only two ingredients: salt and ham. No other additives or flavorings, and it stores well in the freezer.
You could probably substitute different fruit for the pears if they’re not in season, or if pears just aren’t your jam. I imagine the same setup would be tasty with apples, peaches or plums, too. The key is to prevent the fruit from overbaking while in the oven. Too much baking will leave it mushy.
It’s okay if the prosciutto isn’t thoroughly cooked when you take the pears out of the oven. Prosciutto is consumed uncooked much of the time, anyway. If you’re really in a hurry, you could just skip the baking altogether!
- 2 D'Anjou pears
- 8 slices prosciutto
- Cut pears into eighths and discard cores.
- Cut prosciutto slices in half width-wise to form 16 slices.
- One slice at a time, fold prosciutto in half length-wise.
- Wrap the prosciutto around a pear slice.
- Repeat until all 16 pear slices have been wrapped, then place slices on an ungreased baking sheet.
- Bake at 300º for 10 minutes.
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