Prosciutto Asian Pear And Date Canapes With Mint Recipes

PROSCIUTTO AND ASIAN PEAR 'SUSHI'

Steps:

• In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly.
• PLATING
• Drizzle some vinegar syrup on a plate in a zigzag pattern. Slice rolls like sushi and garnish with chives and cracked peppercorns.

PROSCIUTTO, ASIAN PEAR, AND DATE CANAPES WITH MINT

Steps:

• On a cutting board hold 1 Asian pear, stem side up, and cut down through pear just to right of stem, cutting off largest piece of fruit possible and avoiding core. Turn pear so cut side faces you and cut again in same manner. Cut off remaining 2 sides of pear in same manner and discard core. Put 1 piece, cut side down, on cutting board and cut into 1/4-inch-thick slices. Cut remaining pieces of pear in same manner. Repeat procedure with remaining pear. You should have about forty 1/4-inch-thick slices.
• Halve each date lengthwise and fill indentation in each half with 1/2 teaspoon cream cheese. Cut prosciutto into 3- by 3/4-inch strips. Top a pear slice with a mint leaf and top mint leaf with a date half, filling side down. Fold a piece of prosciutto lengthwise in half and wrap crosswise over pear and date, tucking ends underneath. Make more canapés in same manner.

FIGS WITH PROSCIUTTO

Steps:

• Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
• Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.

ASIAN PEAR SALAD

Steps:

• In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

RED LETTUCE, ASIAN PEAR, AND MINT SALAD

Steps:

• Toss lettuce, Asian pear, mint, salt, pepper, and 6 tablespoons vinaigrette in a large bowl. Serve with toasts.