3 tbsp maple syrup
2 tsp cracked black peppercorns
8 slices prosciutto or Parma ham, halved lengthwise
2 South African pears, halved, cored and each half
cut into 4 equal pieces (16 slices in total)
Rocket and balsamic vinegar, to serve
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Line a baking sheet with baking parchment and set aside.
- In a medium bowl, whisk together the maple syrup and black pepper. Add the pears and toss to coat.
- Remove the pear slices from the maple syrup mixture and wrap each one with a slice of prosciutto or Parma ham. Place the wrapped pears on the lined baking sheet.
- Bake until the ham is crisp and beginning to brown, about 10 to 12 minutes. Cool for 5 minutes, then serve warm with rocket and a drizzle of balsamic vinegar.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa