Goats’ Cheese-stuffed Pear Wrapped In Parma Ham

I had then, and at other times, the greatest delight in the Holy Scriptures, of any book whatsoever. Oftentimes in reading it, every word seemed to touch my heart. I felt a harmony between something in my heart, and those sweet and powerful words. I seemed often to see so much light exhibited by every sentence, and such a refreshing food communicated, that I could not get along in reading; often dwelling long on one sentence, to see the wonders contained in it; and yet almost every sentence seemed to be full of wonders.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Sami	Emp, Ready stead	1	Servings

INGREDIENTS

1		Pear, peeled and cored
3/4		Bottle red wine
1	pn	Coriander seeds, cumin
		seeds mixed
		spice ground
		cinnamon
25	g	Goats' cheese
2		Parma ham
2	t	Olive oil
1	ds	Balsamic vinegar
1	T	Snipped chives
50	g	French beans, topped and
		tailed
		blanched and cut
		into four
2	t	Chopped hazelnuts to garnish
		minutes, or until tender.

INSTRUCTIONS

Preheat the oven to 200c/400f.  1 Place the pear in a pan with the red
wine and spices. Poach for  about  2 Stuff the base of the pear with
the goats' cheese, then wrap the  Parma ham around the pear. Place in
an ovenproof dish, drizzle with  olive oil, and bake in the oven for
five minutes.  3 Drizzle with the balsamic vinegar, and serve garnished
with the  chives, beans and hazelnuts.  Converted by MC_Buster.  Per
serving: 365 Calories (kcal); 11g Total Fat; (26% calories from  fat);
10g Protein; 58g Carbohydrate; 0mg Cholesterol; 23mg Sodium  Food
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2  Fruit; 2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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