Speck Prosciutto Wrapped Poached Pears with Gorgonzola

Servings 48


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
24 Piller's Charcuterie Speck Prosciutto slices, cut in half

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.