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 Brian Hill, 2010