Roasted Pear and Hot House Cucumber Amuse Bouche

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 6 Bosc pears
  • 1 tablespoon almond Champagne
  • 2 pinches ground cinnamon
  • 1 hothouse cucumber, peeled and medium-diced
Directions
  • Preheat the oven to 400 degrees F.

  • Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half.

  • On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high.

  • Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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