Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
1 hr 5 min
Active:
45 min
Yield:
24 bites
Level:
Easy
Total:
1 hr 5 min
Active:
45 min
Yield:
24 bites
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar; cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes.

Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose; secure with a toothpick. Repeat with the remaining pears, arugula and speck.

My Private Notes

Add a Note
More from:

Weekend Cooking

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Pear-Gingersnap Cheesecake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories