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Speck Prosciutto Wrapped Poached Pears with Gorgonzola



Quantity Ingredient
24 slices Piller's Charcuterie Speck Prosciutto, cut in half lengthwise
500 ml (2 cups) water
250 ml (1 cup) apple juice or cider
250 ml (1 cup) maple syrup
4 whole cloves
1 cinnamon stick
6 firm pears, with stems
170 g (6 oz.) Gorgonzola cheese



In a large saucepan bring water, cider, maple syrup, cloves and cinnamon stick to a boil. Simmer for 15 - 20 minutes until reduced by half. Peel pears, starting at bottom of each and leaving stem intact. Using a paring knife or melon baller, scoop out the stem through the bottom; trim bottom to level. Stand in maple syrup mixture. Place a round of parchment paper over the pears. Bring to a boil, reduce heat, cover and simmer until tender, about 12 minutes. Let cool in liquid, about 2 hours. Slice each pear into 8 segments, removing remaining core. Cut cheese into small slices to fit the pear. Wrap each pear slice with Speck Prosciutto and serve.