Pear, Parma ham and goat’s cheese stacks with a cranberry glaze

September 13, 2012 (Last Updated: January 11, 2019)

Great when served as an informal starter or lunch

Print Recipe

Pear, Parma ham and goat’s cheese stacks with a cranberry glaze

Serves: 2
Cooking Time: 45 mins

Ingredients

  • 250ml (1 cup) cranberry juice
  • 15ml (1 tbsp) white wine vinegar
  • 45ml (3 tbsp) sugar
  • 15ml (1 tbsp) dried cranberries
  • 2 pears, thinly sliced with a mandoline
  • 80g goat’s cheese
  • 6 – 8 pieces of Parma ham
  • a handful of rocket leaves
  • freshly ground black pepper, to taste
  • 2 pitas, toasted and quartered, to serve

Instructions

1

Bring the cranberry juice, vinegar, sugar and cranberries to the boil in a small saucepan. Allow the mixture to gently bubble away until reduced by almost half, about 10 – 15 minutes. It should resemble the consistency of a classic balsamic vinegar reduction.

2

Loosely stack a few pieces of pear, goat’s cheese and Parma ham onto each plate. Scatter over some rocket leaves and add a drizzle of the cranberry glaze and some ground black pepper.

3

Serve with the toasted pita wedges.

 

 

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September 13, 2012 (Last Updated: January 11, 2019) By
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