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Canape

    Glazed pears with dolcelatte, rocket and pata negra

  1. picture of Glazed pears with dolcelatte, rocket and pata negra Canape

    2. 
oil
2 small pears, peeled, cored and each cut into six wedges
butter
sherry vinegar
brandy
2 tsp dijon or wholegrain mustard
6 large slices pata negra or Parma ham, cut in half lengthways
150g dolcelatte
24 rocket leaves

    Heat a little oil in a frying pan and add the pear wedges. Cook gently for a minute then add a knob of butter; a splash of sherry vinegar and a splash of brandy. Bubble until you have a syrupy liquid around the pears and then stir in the mustard. Turn the Pears over once or twice to coat them all over

    Lay out the pata negra slices and put a piece of pear; a piece of dolcelatte and 2 rocket leaves on each. Roll up tightly so they don't shed their filling when picked up. Cover with clingfilm until ready to serve.