"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.
- 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
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.
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!
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