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“Pass the Prosciutto – Bruleed Pears with Prosciutto, Cranberry Sauce, and Goat Cheese”

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Disclaimer: Thanks to Parma Ham for sponsoring this post.

What a busy time of year!!!  Thanksgiving is already knocking at the door and Christmas will arrive soon, too.  Around this time of year people are traveling everywhere, shopping, planning, and preparing wonderful meals to share with family and friends…. And by the way, while we are on the subject of food– it is always good to keep something delicious at the ready, that you can whip up ASAP.  Do you think that because I am a Chef, I don’t keep an easy ace up my sleeve?  Oh yes, I do!  This year it will be none other than a festive, naturally gluten-free appetizer: Bruleed Pears  with Prosciutto, Cranberry Sauce, and Goat Cheese.

Just thinking about these bruleed pears with prosciutto (also known as Parma ham) makes my mouth water and produces a big smile.  They are gorgeous, festive, and ridiculously easy and quick to make.  Our Bruleed pears with prosciutto are the ideal appetizer for entertaining guests without stressing out the cook.  I can already foresee the smile on your face!

Bruleed Pears with Prosciutto, Cranberry Sauce, and Goat Cheese -- Holiday Appetizer

The only item that needs to be cooked is the cranberry sauce, which can be made in advance.  All that is needed for the rest is just assembly.  In these bruleed pears with prosciutto, you and your guests will be delighted by the contrast of differing textures (such as the crunchiness of the pears versus the softness of the cheese), as well as by the combination of different flavors: Tart from both the pears and cranberry sauce, sweet from the bruleed sugar, salty from the amazing prosciutto, and spicy from the pepper…

Our bruleed pears with prosciutto or Parma ham recipe is suitable for either Thanksgiving and Christmas due to its ingredients. I am telling you, this is one of the best “aces up your sleeve” that you could ever have…

Oh, and that’s not all!!!  Did you know that if you follow Parma Ham on Twitter you also have the chance to win $50 worth of the world’s most famous ham? Click on the banner at the bottom of this post to participate.

Happy Holidays!!!!

xx

 

5 from 9 votes
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"Pass the Prosciutto - Bruleed Pears with Prosciutto, Cranberry Sauce, and Goat Cheese"

A quick, delicious, and festive gluten-free appetizer to brighten your holiday table.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 3 fresh Asian pears
  • Juice of 1 lemon
  • 6 tablespoons light brown sugar
  • Freshly ground black pepper
  • 12 slices of prosciutto or Parma ham
  • 3/4 cup cranberry sauce
  • Crumbled goat cheese
  • Sprigs of thyme

Instructions

  1. On a cutting board, slice pears to make 4 rounds from each pear. Remove the core from each round using a melon baller or sharp spoon.
  2. Dip pear slices into lemon juice diluted 1:10 with water to keep them from browning. Pat dry, place each round on a platter, and sprinkle 1/2 tablespoon of light brown sugar on top of each round. Using a culinary torch, brulée (brown) the sugar. Sprinkle a dash of pepper and top with a slice of prosciutto. Spoon 1 tablespoon of the cranberry sauce on top of each and sprinkle a little goat cheese on each piece. Garnish with a sprig of thyme. Serve immediately and enjoy!

 

Follow Parma Ham on Twitter for a chance to win $50 worth of the world’s most famous ham. Click on the banner below to participate. This post is a collaboration between the blogger and Parma Ham. 

Win Parma Ham

Bruleed pears
bruleed pears with Parma ham

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Comments

  1. Yes, just the thought of tasting these bruleed pear with prosciutto makes me smile…the combination of the sweetness and crunchiness of the pear with the salty prosciutto is just perfect.
    Thanks for this simple and elegant recipe Denise…have a great week my dear 😀

    Reply

  9. Denise, this is fantastic. I am adding it to my Pinboard Fall Harvest Menu. I love using seasonal items and pears are just perfect right now. And I never need an excuse to use prosciutto or goat cheese, that is always in season at our house. Thanks for the beautiful appetizer idea. 🙂

    Reply

  10. What a classy appetizer! We just had a dinner party this past weekend, I wish I had offered this, it is a show stopper indeed!

    Maybe we can make it at Thanksgiving, but it will be just the two of us and two grad students, one of them a very picky eater (sigh)

    Reply

  13. I started salivating just by seeing the title when your new post email arrived on my phone this afternoon while at work. This is absolutely gorgeous, Denise. I’ll give it a try minus the prosciutto. Love it.

    Reply

  14. What gorgeous little treats! Bursting with seasonal flavor and so easy to prepare this is just the type of recipe we all need during the holiday frenzy! I have my stash of homemade cranberry sauce just waiting for me to purchase the other ingredients!

    Reply


  23. I am so glad I found your blog though a comment on Nazneen’s blog. I can tell I’m going to really enjoy your posts. And starting with this beautiful appetizer, I must make this one very soon. I’m on a pear and blue cheese kick right now, and love finding something new to do with my obsession. Pinned.

    Reply

    • Thank you so much, Maureen! It is great to have you visiting me here again. I hope you make this appetizer and enjoy! I have to confess that my husband had no chance to take a bite… 🙂

      Reply


  27. Denise, these are so pretty and would be perfection for any party. I am definitely putting them on my Christmas party to do list 🙂

    Reply

  28. I love how this is a simple recipe, but it looks anything but simple!! 😀 And it looks amazingly tasty as well! I need more of these kinds of recipes in my repertoire!!

    Reply

    • Thanks, Francesca! I made this appetizer for the first time as a sponsored post and simply fell in love on how tasty, quick, and light it was… Better than making with bread, it was having with pears. If you try it, you won’t regret it…Wishing you a wonderful weekend, dear! xx

      Reply

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