Sweet and savory. Crispy and soft. Dessert and appetizer. These prosciutto pears have it all! You can chose not to bake them if you prefer soft prosciutto. It’s equally delicious. If you are primal or introduce some dairy, try a little goat cheese. It is very low (if any) in lactose so it’s a good cheese to start with if you’re re-introducing dairy into your diet. For the sake of my blog being paleo and the recipe also following the autoimmune protocol, I went with a sweet orange fig dip.
- 2 pears (I use Bartlett)
- 1/2 lb prosciutto, thinly sliced (look for uncured, nitrate free)
- 8 oz fig spread -store bought (watch for sugar!!!) OR 4-5 fresh figs in a food processor
- 1 tbsp honey
- 1-2 tbsp orange juice (depending on the thickness of the fig spread)
- orange zest
Cut a semi-ripe pear into wedges. Peel off slices of prosciutto and wrap a slice tightly around the pear.
For the fig sauce, combine fig spread, honey, and/or orange juice. Mix in orange zest. Depending on the texture of the spread you may omit some orange juice or even add some. Taste as you go. You may want a thicker dip, sweeter dip, thicker dip. It’s up to you. 😉
Place on lightly greased baking pan. Cook on top rack of 350 degree F oven for 20 minutes or until prosciutto starts to crisp.
Perfect for an appetizer for an elegant evening. Or a light dessert to end a spring picnic.
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