On our first night back in Lennox Head The Bear’s parents cooked us a delicious three course dinner. This was the menu:
To start: Pear wrapped in proscuitto with warm balsamic dressing
The main event: Osso Bucco with sweet potato mash and steamed bok choy
Sweet endings: Strawberry, mascarpone and shortbread ‘sandwiches’
The Bear’s Dad (Papa Bear?) was in charge of the starter and dessert, and it just so happens that the best shot of the evening was of the delicious pear wrapped with proscuitto. Unfortunately, most of my other shots were a bit blurry because of the steam coming up off the gorgeous osso bucco and my shaky hand when shooting the dessert.
I just didn’t have the luxury of propping and fussing like I usually do – plus, I was hungry and it all looked so good!
This recipe is based on a Donna Hay one where she uses peaches. But alas, it is Autumn here in Oz with no peaches in sight! So Papa Bear did a little seasonal substituting with juicy ripe pears and created a new heavenly combination. I hope you enjoy it!
Happy cooking, Christie
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Pear wrapped in proscuitto with warm balsamic dressing
serves 4 as a starter
4 small ripe pears, halved and cored
8 slices proscuitto
4 handfuls rocket
1/2 cup balsamic vinegar
1/4 brown sugar
Wrap each pear half with a slice of proscuitto and arrange two halves per person on serving plates with the rocket.
In a small saucepan, bring the balsamic vinegar and sugar to the boil. Allow to boil for 2-3 minutes or until slightly thickened and then drizzle over the pears. Serve immediately.