Pears with Black Pepper Goat Cheese and Crispy Prosciutto

Name: Pears with Black Pepper Goat Cheese and Crispy Prosciutto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 servings
Ingredients: 3 slices prosciutto; 4 ounces fresh goat cheese, at room temperature; 2 tablespoons creme fraiche; 1 tablespoon honey; Kosher salt and coarsely ground black pepper (see Cook's Note); 1/4 cup granulated sugar; 1 teaspoon fresh thyme leaves, chopped, plus extra for topping; 6 ripe Seckel pears, cored and quartered

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 24 servings

Pears are the perfect vehicle for creamy, peppery goat cheese and salty prosciutto crisps. This is a great appetizer for any cocktail party or holiday get-together.

Level: Easy

Total: 30 min
Active: 30 min

Yield: 24 servings

Ingredients

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3 slices prosciutto

4 ounces fresh goat cheese, at room temperature

2 tablespoons creme fraiche

1 tablespoon honey

Kosher salt and coarsely ground black pepper (see Cook's Note)

1/4 cup granulated sugar

1 teaspoon fresh thyme leaves, chopped, plus extra for topping

6 ripe Seckel pears, cored and quartered

Directions

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Pears with Black Pepper Goat Cheese and Crispy Prosciutto Paired with Francis Ford Coppola Winery Sofia Rosé

33m Easy 99%

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Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
Lay the prosciutto slices on the prepared baking sheet in an even layer, making sure the slices don't touch. Top with another sheet of parchment followed by another baking sheet, bottom-side down. Bake until the fat is rendered and the prosciutto is amber, about 20 minutes. Transfer the prosciutto to a cooling rack and let cool completely. Break into bite-size shards; set aside.
Meanwhile, beat the goat cheese, creme fraiche and honey in a medium bowl with an electric mixer until smooth and fluffy, about 2 minutes. Season with 2 teaspoons pepper and 1/4 teaspoon salt. Transfer to a pastry bag fitted with a small round pastry tip and set aside at room temperature.
Heat a large cast-iron skillet over medium heat until very hot, about 2 minutes. Meanwhile, sprinkle the sugar in an even layer on a plate and top with the thyme. Place the pears with one of the cut sides down on the sugar-thyme mixture and let sit 1 minute. Repeat with the other cut side. Transfer the pears to the skillet with one of the cut sides down and cook until golden, about 1 minute. Repeat with the other cut side. Transfer to a serving platter cut-sides up and let cool for 2 minutes.
Trim the pear bottoms at a slight angle so the pears sit firmly in place at a slight angle. Pipe a dollop of the goat cheese mixture on each bruleed pear. Top with a piece or two of prosciutto and a few thyme leaves.

Cook’s Note

If your pepper mill does not have a coarse grind setting, put whole peppercorns on a clean dishtowel on a cutting board and crush them with the bottom of a saucepan.