A three course homecoming feast22

Posted on May 17, 2008 by ChristieGluten Free, Snacks & Starters

[Pear wrapped in proscuitto with warm balsamic dressing]

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.

  • Kim

    Not a fan of osso bucco but will take the rest in a heartbeat. Great photos! Hope all is well.

  • This looks great. I’d bet the pears went wonderfully with the proscuitto. I also like the peaches you mentioned in the original – and it’s spring here, so I can try it!

  • Wow, aren’t you lucky. That sounds like the best dinner ever! Lucky you!

  • How beautiful, pears and proscuitto – it is the simple dishes that are the best isn’t it?

  • That looks lovely and yet so simple! I could definitely picture making that for a dinner party and wowing people with the gorgeous flavours. Thanks for posting the recipe! :)

  • Proscuitto wrapped with pears, figs, melon- anything; just love it. Thanks for stopping over this week, it was truly appreciated.

  • Pears and proscuitto are truly a match made in heaven… !

  • What a beautiful salad! I can wait to try this with pears OR peaches!!

  • Wow, this recipe is a must…I think tonight still.

  • Hi Kim,
    Thank you – I think you would have loved the strawberry dessert!

    Hi Fearless Kitchen,
    Let me know how you go! Oh, I’d love to be eating a fresh juicy peach right now.

    Hi Noble Pig,
    Yes, I did feel very special :)

    Hi Helen,
    Absolutely – using fresh seasonal produce you can’t go wrong!

    Hi Lorraine,
    Yes, do it! If you can get gorgeous ripe pears it’s the perfect starter.

    Hi Pixie,
    I agree. I especially like proscuitto with figs too!

    Hi Chocolate Shavings,
    They sure are and coupled with the rocket and balsamic they were truly divine.

    Hi Katie,
    Yep, both are equally fantastic. Let me know how you go.

    Hi Nina,
    Did you make it? I hope so :)

  • omg, omg. It all sounds amazing but you know I would have to have an extra serving of the proscuitto.

  • That sounds like a wonderful summer meal! Delicious!

  • Hi Tangobaby,
    I agree – extra proscuitto would be a real treat!

    Hi Ginny,
    Thanks, it was!

  • This looks great and I can’t wait to try it, but what is ‘rocket’? I hope I don’t seem naive but I want to get the recipe right.
    Thanks! :)

  • Hi Rachel,
    Thanks! And don’t worry, there’s no stupid questions here…

    Rocket is a salad leaf that has a strong peppery taste it’s also called Arugula (American), Rucola (Italian) or Roquette (French) – you may have come across it named as one of those.

    Good luck with the recipe! Let me know how it turns out.

    Christie x

  • Thanks Christie! And thanks for stopping by my corner of the world :0 Cheers!

  • This looks so good I am making my husband some today for Father’s Day! – Thanks ( I am so over the mellon wrapped version)

  • Hi Rachel,
    You’re welcome!

    Hi Dawn,
    I hope he loves it – let me know!

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  • This looks delightful! I just found your site, and I’ve been greedily digging through it. . . I can’t wait to see more!

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