Prosciutto Pears

Pears are often forgotten as an ingredient when cooking but Pamela’s Prosciutto Pears are great as a snack, entrée or served with risotto as a delicious main.

Pear Ingredients
1 ripe pear
1 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil
1/2 tablespoon caster sugar
2 slices prosciutto

Risotto Ingredients
1 tablespoon olive oil
1 small brown onion, finely chopped
2 cloves garlic, crushed
100g risotto rice
250ml vegetable or chicken stock, simmering
200g can Italian peeled tomatoes, chopped
¾ tablespoon olive tapenade
50g tiny black olives
1 sprig of basil, leaves shredded
20ml dry white wine
10g unsalted butter
20g parmesan, finely grated
Freshly ground black pepper, to taste

Method for Pears
Preheat the over to 180’c and cut the pears in half lengthways. Remove the cores with a teaspoon and cut each pear half lengthways into 3 wedges.
Place the pear pieces spaced out in a baking dish and drizzle over the oil and vinegar and sprinkle with sugar. Cook for 45 minutes turning occasionally until the pear is soft and golden and the liquid is syrupy and thick. Set aside to cool.

Now cut each prosciutto slice length ways into 3 separate pieces and wrap each pear wedge in a piece of prosciutto. Drizzle the pan juices on top.

Method Risotto
Heat oil in a large pot over a medium heat and add the garlic and onion and cook this for 5 minutes. Add the rice and stir until the grains are coated with the oil and cook for a few minutes.
Add the stock to a separate pot and get this simmering by the time the rice is coated with oil. Now add enough stock to cover almost to the top of the rice.
Keep stirring until all the stock evaporates and continue adding stock little by little stirring most of the time. After 15 minutes, add basil, olives, olive tapenade and tomatoes. Continue stirring and adding stock. When it reaches 20 minutes, taste rice to check if it is done.
Remove from the heat and add the cold wine, stir and add the butter and parmesan and season with pepper. Cover tightly and leave to fluff for 2-5 minutes.

Serve with pears on top and a nice glass of New Zealand Sauvignon Blanc