Jacob's Creek Baked Pears with Prosciutto, Blue Cheese and Baby Spinach

Pai with Jacob's Creek Reserve Chardonnay


Ingredients serve 2
2 small pears peeled, bases leveled, core using a melon baller
2 slices of prosciutto
50g of blue cheese
2 tablespoons of toasted chopped hazelnuts or walnuts (after toasting, rub in a clean cloth to remove some of the skin)
2 shallots, finely sliced
¾ cup of cream
¼ cup of white wine
1½ cups of washed baby spinach ,blanched quickly and refreshed in cold water.
Preheat oven to 170oC. Place a small piece of blue cheese in each pear. Wrap a slice of prosciutto around the base and around the sides of each pear. Place in a small oven proof dish, pour in the cream, add shallots and wine. Season with salt and pepper. Cover with aluminum foil, bake for 10 – 15 minutes or until about ¾ cooked. Remove foil and bake until the prosciutto is crisp and golden and the pear is soft. Arrange serving plates with a small handful of baby spinach on each. Top with baked pears, spoon over the cream from the pan and garnish with toasted chopped nuts.

The lively crisp finish of the Reserve Chardonnay cuts through the rich flavours of this dish.
Chef: Veronica Zahra

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