| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
Ready stead, Emp |
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 |
sl |
Parma ham |
| 2 |
ts |
Olive oil |
| 1 |
ds |
Balsamic vinegar |
| 1 |
tb |
Snipped chives |
| 50 |
g |
French beans; topped and tailed, |
|
|
; blanched and cut |
|
|
; into four |
| 2 |
ts |
Chopped hazelnuts to garnish |
INSTRUCTIONS
Preheat the oven to 200c/400f.
1 Place the pear in a pan with the red wine and spices. Poach for about 15
minutes, or until tender.
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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