Roast Pear, Prosciutto & Rocket

Roast Pear, Prosciutto & Rocket


  • 1 spring rosemary
  • 1 tablespoon Mānuka Blend Honey
  • 3 tablespoons balsamic vinegar
  • ¾ cup red wine
  • 3 small or 2 large pears, peeled and thinly sliced
  • 12 thin slices of ciabatta or sourdough bread
  • 8 slices prosciutto, torn
  • 60g blue cheese, crumbled
  • 4 handfuls baby rocket
  • Lemon juice and extra virgin olive oil to dress


  1. Prep time: 10 min cook time: 50 min
  2. preheat oven to 200°c.
  3. Combine rosemary, honey, balsamic, wine and pears in a small roasting or casserole dish.
  4. Cook in oven for 40 minutes, stirring a couple of times to evenly coat pears.
  5. Remove and set pears aside and discard rosemary sprig.
  6. Transfer syrup to a small pot.
  7. Boil syrup for 3-5 minutes until reduced and syrupy.
  8. Lower oven temperature to 180°c.
  9. Brush bread slices with a little olive oil, lay on a baking tray and bake for 10 minutes until golden and crisp.
  10. Toss rocket with a squeeze of lemon juice and drizzle of extra virgin olive oil.
  11. To serve, place a handful of rocket on each plate.
  12. Arrange 3 slices of toasted bread on top or break into chunks, and top with pears, prosciutto and some blue cheese.
  13. Drizzle a little red wine syrup around the plate.
Mānuka Blend Native Honey

Used in this recipe:

Mānuka Blend Native Honey

Native Mānuka is blended with field and native NZ honey to create a rich and mild honey, and still has the strong rich flavour of Mānuka that lingers on the taste buds.Happy Valley’s Mānuka Honey Blend - is a delicious blend of New Zealand Mānuka ... Find out more

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