| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 45 min |
| Yield: | 24 bites |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 45 min |
| Yield: | 24 bites |
Ingredients
- 2 cups grappa
- 1/2 cup sugar
- 1 teaspoon orange zest (from 1/2 orange)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 8 cloves
- 8 black peppercorns
- 2 sprigs rosemary
- 3 Forelle pears, peeled, halved and cored
- 1 1/2 cups baby arugula
- 12 thin slices speck ham, halved lengthwise
Instructions
- In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar; cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes.
- Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose; secure with a toothpick. Repeat with the remaining pears, arugula and speck.
Reviews
Yum! I made this alongside Giada’s Asparagus and Mushroom Farrotto, as she recommends in her cookbook. These were so easy to make and quite elegant. Made this as an appetizer for myself and my husband, but I would definitely make these as an appetizer for a dinner party. Lots of depth of flavor in those pears.
I loved this recipe it turned out very beautiful and tasty. I had the perfect Italian platter with pears on it . We are going to make them for a bridal shower in the near future. We needed to try out the recipe first . Thanks Giada..