Ingredients:

  • 2 medium-large Ripe Pears (Bosc or Anjou)
  • 1 Tbsp Fresh Lemon Juice
  • 8 slices Prosciutto di Parma
  • 4 oz Creamy Blue Cheese (Gorgonzola Dolce)
  • 2 Tbsp Full-Fat Cream Cheese, softened
  • 1/2 tsp Fresh Thyme Leaves, finely chopped
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Liquid Honey (Acacia or Clover)
  • 1/4 cup chopped Walnuts or Pistachios, lightly toasted

Instructions:

  1. Prep the Pears: Wash, halve the pears lengthwise, and use a melon baller or spoon to carefully remove the core, stems, and bottom flower.
  2. Slice: Cut each pear half into four long, slender wedges, resulting in 16 total pieces.
  3. Prevent Browning: Place the pear wedges briefly into a small bowl with 1 tablespoon of lemon juice and 2 tablespoons of cold water. Pat them dry thoroughly before wrapping.
  4. Soften: Ensure the cream cheese is at room temperature for smooth mixing.
  5. Combine and Whip: In a mixing bowl, combine the blue cheese, softened cream cheese, chopped thyme, and black pepper. Beat until the mixture is smooth, creamy, and spreadable (a consistency akin to thick frosting).
  6. Prep the Prosciutto: Take the 8 slices of prosciutto and carefully halve them lengthwise, creating 16 thinner, longer strips.
  7. Wrap: Lay a pear wedge flat. Starting from the narrow end, gently wrap one strip of prosciutto around the centre of the pear, covering the middle of the flesh but leaving the ends exposed.
  8. Fill: Pipe (or spoon) a small dollop (about 1 teaspoon) of the whipped blue cheese mixture into the natural indentation where the core was removed.
  9. Arrange, Garnish, and Serve: Place the wrapped and filled pears neatly onto a serving platter. Drizzle lightly with the liquid honey, then sprinkle the chopped, toasted walnuts or pistachios over the cheese filling. Serve immediately, or chill for up to 15 minutes.