Recipe: Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream

Wednesday, February 7, 2007

Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream

2 servings

Tony Rosenfeld learned how to make these nibbles years ago at Anago, then a popular spot in Boston's Back Bay. For the warm dipping sauce, try a good domestic cheese, such as Great Hill Blue from Marion, Mass. (available at Cowgirl Creamery, 919 F St. NW, 202-393-6880).

The pear wedges may be wrapped up to 2 hours before serving.

6 very thin slices prosciutto, trimmed of excess fat

1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges

3 ounces blue cheese, crumbled (about 1/2 cup)

2 tablespoons light cream

1/2 teaspoon finely chopped thyme

Freshly ground black pepper

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened.

Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

Per serving: 256 calories, 17 g protein, 8 g carbohydrates, 17 g fat, 61 mg cholesterol, 10 g saturated fat, 1,327 mg sodium, 1 g dietary fiber

Recipe tested by Hal Mehlman; e-mail questions tofood@washpost.com


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