Prosciutto Asian Pear And Date Canapes With Mint Recipes

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PEAR WEDGES WITH PROSCIUTTO AND MINT

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Valentine's Day     Quick & Easy     Low Cal     High Fiber     Pear     Winter     Prosciutto     Engagement Party     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 7



Pear Wedges with Prosciutto and Mint image

Steps:

  • Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.

1 tablespoon olive oil
2 teaspoons canned pear nectar
1 teaspoon Sherry wine vinegar
1/4 teaspoon aniseed, lightly crushed
2 tablespoons sliced fresh mint, divided
1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
Thin prosciutto slices

PROSCIUTTO AND ASIAN PEAR 'SUSHI'

Provided by Ming Tsai

Categories     appetizer

Time 20m

Yield 12 servings

Number Of Ingredients 7



Prosciutto and Asian Pear 'Sushi' image

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.

1/2 cup balsamic vinegar
1/4 cup Chinese vinegar
2 Asian pears, peeled and julienned
1 lime, juiced
Fresh cracked black pepper
8 thin slices of Prosciutto di Parma
1/4 cup chive batons for garnish

PROSCIUTTO, ASIAN PEAR, AND DATE CANAPES WITH MINT

Yield Makes about 40 canapés

Number Of Ingredients 5



Prosciutto, Asian Pear, and Date Canapes with Mint image

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.

2 medium Asian pears (about 1 pound total)
20 pitted dates (preferably Medjool)
7 tablespoons reduced-fat cream cheese such as Neufchâtel (about 3 1/2 ounces)
3 ounces thinly sliced prosciutto
40 small fresh mint leaves

ASIAN PEAR SALAD

Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8



Asian Pear Salad image

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.

2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 dried dates, pitted and quartered lengthwise
8 paper-thin slices prosciutto (about 4 ounces), cut crosswise into 1/4-inch strips
1 cup (about 8 sprigs) loosely packed mint leaves
1 Asian pear, cored and sliced into 1/2-inch wedges
4 cups (about 11 ounces) mixed frisee, baby arugula, and other small greens

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