Roasted Pear and Hot House Cucumber Amuse Bouche
- 6 Bosc pears
- 1 tablespoon almond Champagne
- 2 pinches ground cinnamon
- 1 hothouse cucumber, peeled and medium-diced
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.
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.
Recipe courtesy of Brian Hill, 2010