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Italian

Prosciutto Wrapped Pears

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

cold_biteEasyItalian
Prep15 min0Total15 minServes24Temproom_temp
✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
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. 1Quarter pears and remove cores
  2. 2Cut each quarter in half lengthwise for 24 wedges total
  3. 3Cut prosciutto slices in half lengthwise if wide
  4. 4Wrap each pear wedge with a strip of prosciutto
  5. 5Arrange on serving platter
  6. 6Crumble Gorgonzola over wrapped pears
  7. 7Drizzle with balsamic glaze and honey
  8. 8Scatter arugula leaves around platter
  9. 9Finish with cracked black pepper
  10. 10Serve immediately
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
wineproseccochampagneportbrandy
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Italian◆Easy