If like me, a bottle of grappa lurks in your cupboard, dust it off and poach some seasonal fruit. Pears matched with soft blue cheese and prosciutto makes a delightfully refreshing starter. See if your guests can detect the flavour.
Ingredients
| 1 ½ cups | Grappa (Main) |
| ¼ cup | Sugar |
| 2 Tbsp | Lemon juice |
| 5 whole | Cloves |
| 4 | Pears, peeled, cored and halved (Main) |
| 8 slices | Prosciutto, halved lengthways |
| 150 g | Blue cheese, soft |
| 1 handful | Mint, shredded, to garnish |
Directions
1. In a large pan, warm the grappa, sugar, lemon juice and cloves. Bring to a simmer and add the pear halves. Cover with a piece of wet baking paper if they are sticking out of the liquid. Continue cooking for 10 minutes, turning for even cooking until soft when poked with a small knife. Allow to cool in the liquid.
2. When ready to serve, place the pearson a plate. Top with prosciutto and blue cheese. Drizzle a little juice from the cooking. Garnish with a sprinkle of mint.
See more of Angela's recipes featuring your favourite tipples
