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Pears Wrapped in Prosciutto with Gorgonzola

It's a truism that the easiest things are also the best. These pears prove the point. Pretty, delicious, and so very simple that this can hardly even be called a recipe.

You can use almost any ripe pears you find, but we love the way these look with the smaller varieties like Seckels or Forelles. For a salad course, two halves perched on some greens makes an elegant starter. For appetizers passed with cocktails, one is probably sufficient. This recipe below should feed 4 people with a little extra just in case.

 The contrast of salty and sweet with the tang of blue cheese puts these on regular rotation whenever we're entertaining.

Pears with Prosciutto & Gorgonzola


  • 6 Seckel pears
  • 3/4 lb. blue cheese (your choice of cheese, but we love a creamy gorgonzola)
  • 6 slices prosciutto
  • Pomegranate molasses, honey, or balsamic glaze (optional)



      • Preheat the oven to 400° F.
      • Wash the pears, cut them in half and with a small spoon, dig out the seeds creating a well.
      • Place a spoonful of the blue cheese in the well.
      • Cut the prosciutto slices in half lengthwise.
      • Wrap each pear with the prosciutto, place on a lightly greased cookie sheet.
      • Bake on the center rack of the oven for about 20 minutes, or until the cheese melts, the prosciutto starts to crisp and the pears soften a bit.
      • Serve them slightly warm or at room temperature, drizzled with the pomegranate molasses, honey, or balsamic glaze if using.

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