Prosciutto Wrapped Poached Pears & Gorgonzola (fall & Winter Only) Recipe
Make Prosciutto Wrapped Poached Pears & Gorgonzola (fall & Winter Only) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Pears
Begin by peeling the pears, leaving the stems intact. Cut a small slice off the bottom of each pear to create a flat base, so they can stand upright.
- 2
Poach the Pears
In a large saucepan, bring 4 cups of water to a gentle simmer. Add the peeled pears and poach them for about 15-20 minutes, or until tender but not falling apart. Remove the pears from the water and let them cool slightly.
- 3
Wrap with Prosciutto
Once the pears are cool enough to handle, wrap each pear with 2 slices of prosciutto, ensuring they are well covered.
- 4
Prepare the Gorgonzola Sauce
In a small bowl, combine Gorgonzola cheese, honey, balsamic vinegar, and fresh thyme. Mix until well combined and creamy.
- 5
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes until fragrant. Remove from heat and chop coarsely.
- 6
Assemble the Dish
To serve, place the prosciutto-wrapped pears on a serving plate, drizzle with the Gorgonzola sauce, and sprinkle with chopped walnuts.