Recipes for Confident Cooks: Grilled pear with Serrano

#2

It started with prosciutto-wrapped figs that had a plug of goat cheese hiding inside but it was way too rich.

Then we tried grilling just the prosciutto-wrapped fig. Still too rich, too salty and very messy to eat.

But a gently grilled Serrano-wrapped wedge of Bosc pear is perfection and very autumn-y.

Bosc (or Beurré Bosc) has tan-coloured skin that is a little rough to the touch. They are firm even when ripe so are perfect for the grill. Use a toothpick to hold the Serrano in place and don’t use too much.

Grill gently until the Serrano starts to char. 1 pear/2 people.

This is a subtle salty/sweet morsel that satisfies. Bonus points if you are grilling outdoors on a crisp October/November day while wearing a sweater and squinting because of sunlight.

bien manger !