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Photo Credit: Elizabeth Newman

Grappa-Poached Pears with Speck

by Giada De Laurentiis
Prep Time
20 minutes
Cook Time
15 minutes
Serves
24
Beginner
Photo Credit: Elizabeth Newman

Grappa-Poached Pears with Speck

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Grappa-Poached Pears with Speck

Servings

24

Prep Time

20 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Grappa-Poached Pears with Speck

Ingredients

  • 2 cups grappa
  • 1/2 cup sugar
  • 1 teaspoon orange zest (from 1/2 orange)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon red pepper flakes
  • 8 cloves
  • 8 black peppercorns
  • 2 sprigs rosemary
  • 3 Forelle pears (peeled, halved and cored)
  • 1 1/2 cups baby arugula
  • 12 thin slices speck ham (halved lengthwise)

Instructions

  1. Originally seen on Giada In Italy, Season 3. Episode: Passion for Fashion.
  2. In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar, cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes.
  3. Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose, secure with a toothpick. Repeat with the remaining pears, arugula and speck.

Nutrition

Nutrition

Nutrition Serving Size
24
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
8 grams
Protein
1 grams
Cholestrol
3 milligrams
Sodium
119 milligrams
Fiber
1 grams
Sugar
6 grams
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dairy free
gluten free
nut free

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