Red Wine Pears Wrapped in Parma Ham & Puff Pastry

Red Wine Pears Wrapped in Parma Ham & Puff Pastry are a bold twist on a classic. Wine-poached pears retain a firm, tender texture, while thin slices of Parma ham add a savoury depth. 

Serve them as an elegant starter or an unexpected dessert—either way, they leave a lasting impression. 

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Serves: 2 | Prep time: 20 mins | Cook time: 1 h

• 2 slightly underripe Conference pears (about 14 oz / 400 g)
• 500 ml dry red wine (Dolcetto d’Alba, Bonarda, or any light red) ~ 2 cups
• 100 g thinly sliced Parma ham (3.5 oz / 6–8 slices)
• 320 g ready-rolled puff pastry (11 oz / 1 sheet)
• 2 tbsp honey or maple syrup (30 ml)
• 2 cinnamon sticks
• 2 whole cloves
• 1 star anise
• 1 bay leaf
• 1 egg
• 1–2 tbsp water

Method

1.Peel the pears, rinse, and pat dry. Place them in a saucepan and pour in the red wine until fully covered.

Add honey, cinnamon sticks, cloves, star anise, and bay leaf. Simmer over medium-low heat for 30 minutes until pears are tender and the wine forms a thick syrup.

Tip: Check doneness with a toothpick — it should slide in easily.

2. Preheat oven to 180°C (350°F), Gas 4. Beat the egg with 1–2 tbsp water for an egg wash.

Roll out the puff pastry and cut into 1 cm (½ inch) strips. Cut Parma ham into strips of the same width. Place a strip of ham over each pastry strip and press gently to adhere.

3. Remove pears from the wine and let cool slightly. Strain the wine syrup and set aside.

Wrap each pear with the ham-and-pastry strips, keeping the ham against the pear and the pastry on the outside. Brush with egg wash.

4. Bake in the pre-heated oven static mood for 20 minutes or until pastry is golden and crisp.

5. Serve your Red Wine Pears Wrapped in Parma Ham & Puff Pastry warm with the reserved spiced wine syrup. 

 

(9 votes, average: 4.89 out of 5)
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