Red Wine Poached Pear Wrapped in Prosciutto with Frisée & Orange Mascarpone Paired with a Negroni

Ingredients

Yield:

20 Canapés

• Red Wine Poached Pear

  • 3 bay leafs
  • 3 to 4 pears, sliced lengthwise (20 slices)
  • 2 cups red wine

• Prosciutto

  • 10 slices of prosciutto or Serrano ham

• Frisée & Orange Mascarpone

  • 1/2 cup mascarpone cheese
  • Zest of 1 orange
  • Fine grain sea salt and freshly ground pepper
  • 1 bunch of frisée lettuce

• Negroni

  • 1 oz Tanqueray Gin
  • 1 oz Sweet Vermouth
  • 1 oz Campari
  • 2 dashes of orange bitters

Preparation

Difficulty:

Medium

Time:

1 Hour

Total Time:

1 Hour

1. Canapés

   1. Peel the pears.
   2. Heat red wine and bay leaves in a medium pot and bring to a simmer, add pears and poach for approximately 30 minutes or until tender.
   3. Mix the orange zest into the mascarpone cheese and season with salt and pepper.
   4. Cut the prosciutto sliced in half widthwise. Lay a slice of prosciutto out onto a work surface and spread a thin layer of the mascarpone mixture of the bottom third of each slice.
   5. Top with a few sprigs of the frisée greens and then lay a pear slice on top of the frisée. Roll up the prosciutto and arrange on a serving platter.
   6. Repeat with the remaining pieces of prosciutto.

2. Negroni

   1. Stir ingredients into glass over ice.
   2. Garnish with an orange peel and serve.