4 pears, peeled, halved and cored
400ml red wine
4 tbsp brown sugar
2 cinnamon sticks
280g goat’s cheese, sliced into 16 rounds
180g mixed leaves, e.g. lamb’s lettuce, watercress and/or rocket
16 slices of prosciutto
150g pine nuts, toasted
- Place the pears in the base of a large saucepan and add the wine, water, sugar, cinnamon and cloves. Cover with a lid and place over a medium-high heat until it begins to bubble. Reduce the heat slightly and simmer for 15 minutes until tender. Leave the pears to cool in the pan.
- Remove the pears using a slotted spoon and keep, covered, in the fridge. Return the pan to a high heat and simmer until the poaching liquid reduces to a syrup. Allow to cool.
- Lay the slices of goat’s cheese on a baking tray. Brush the with olive oil and season with black pepper. Grill for 1-2 minutes until the rounds are golden but still holding their shape.
- Arrange the mixed leaves on a serving platter. Top with the pears and goat’s cheese. Twist the slices of prosciutto into rough rosettes and add to the platter. Scatter with pine nuts and drizzle with some of the syrup.
Per Serving 496kcals, 31.2g fat (10.8g saturated), 25.9g carbs, 16.4g sugars, 22.2g protein, 4g fibre, 0.614g sodium