Sunday, January 25, 2009

Salad of parma ham, pears and goats cheese

Pears are poached in a light syrup (more water than sugar because this is a savoury dish) with a cinnamon stick, cloves and star anise. Once cooled, and just before serving they are wrapped loosely in the parma ham - any earlier and the poaching liquid leaks into the parma ham and it takes on a rubbery concistency.

Goats cheese is glazed as explained in a previous entry. For more info on the balsamic see this kitchen tip.

3 comments:

History of Greek Food said...

What a fabulous combination! It looks delicious, I'll definitely try it.

Jan said...

I'm loving this combo! I now need to make those soon.

Jan said...

Ahh - I remember this now - I still haven't made it! My list of 'must makes' is huge, but I really must do this one as it really does look soooo good.