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Char-grilled Pear, Prosciutto and Blue with Honeyed Hazelnuts



  • 1.

    Cook hazelnuts in a non-stick saucepan over medium heat, tossing frequently, until toasted. Cut in half with a sharp knife and rub off any loose skin.

  • 2.

    Combine honey and water in the saucepan and warm gently before stirring in hazelnuts to coat.

  • 3.

    Brush each slice of bread on both sides with oil and grill both sides on a hot char-grill pan.

  • 4.

    Place on serving plates. Cut each pear lengthwise into six wedges and dust cut surfaces with icing sugar.

  • 5.

    Cook both sides on the hot char-grill pan until caramelised. Wrap each pear in a piece of prosciutto and arrange 2 pieces on top of each toast slice.

  • 6.

    Sprinkle with crumbled blue cheese and drizzle with warm honeyed hazelnuts. Serve immediately.


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Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Char-grilled Pear, Prosciutto and Blue with Honeyed Hazelnuts.


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