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cold_biteEasyItalian

Prosciutto Wrapped Pears

Ripe pear wedges wrapped in paper-thin prosciutto with a balsamic glaze and Gorgonzola

⏱️ Prep: 15min0⏰ Total: 15min👥 Serves: 24🌡️ room_temp
✓ gluten-free
⚠️ Contains: 🥛 Dairy

Ingredients

  • 3 mediumripe pears(Bosc or Anjou)
  • 6 ozprosciutto di Parma(12-16 thin slices)
  • 4 ozGorgonzola dolce(crumbled)
  • 0.25 cupbalsamic glaze
  • 2 tbsphoney
  • 0.25 cuparugula(small leaves, for garnish)
  • 0.25 tspblack pepper(freshly cracked)

📝 Make Ahead

Cannot be made ahead - pears brown and prosciutto loses texture. Prep ingredients separately and assemble just before serving.

Instructions

  1. Quarter pears and remove cores
  2. Cut each quarter in half lengthwise for 24 wedges total
  3. Cut prosciutto slices in half lengthwise if wide
  4. Wrap each pear wedge with a strip of prosciutto
  5. Arrange on serving platter
  6. Crumble Gorgonzola over wrapped pears
  7. Drizzle with balsamic glaze and honey
  8. Scatter arugula leaves around platter
  9. Finish with cracked black pepper
  10. Serve immediately

💡 Pro Tips

Choose pears that are ripe but still firm - too soft and they'll fall apart. Bosc pears hold up best. Good quality prosciutto di Parma is essential - it should be sliced paper-thin. The Gorgonzola dolce is milder and creamier than aged Gorgonzola.

📜 History

This Italian antipasto combines the classic pairing of cured pork and fruit that dates back centuries in Italian cuisine. Prosciutto with melon is the summer version; pears take center stage in autumn when they reach peak ripeness.

🍸 Pairs Well With

Also pairs well with:

wineproseccochampagneportbrandy