| 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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