Prosciutto and Melon with Pear Mostarda
Specialist Chef Suzette Gresham, Acquerello
Mostarda is a traditional Italian condiment combining fruit with mustard seeds, in this case pears, into a syrupy condiment with a little heat. The spiciness of the mustard in the mostarda contrasts just enough with the sweetness from the melon and pear, making it the perfect twist on a prosciutto and melon appetizer. Impress your guests with this flavorful Prosciutto and Melon with Pear Mostarda and surely they will never forget the luscious flavor of this unique appetizer.
- 1 pound ripe pears
- Splash dry white wine
- 1 teaspoon American mustard
- 1 tablespoon unsalted butter
- 1 ripe melon
- 16 ounces Prosciutto di Parma, thinly sliced
Peel, core and quarter the pears. In a 2 quart pot over medium-low heat, combine the pears, a splash of white wine and the mustard. Cook, stirring frequently, until all liquid has been evaporated and the pears break down to an applesauce consistency, 15-20 minutes. Let cool until warm.
Transfer fruit mixture to food processor; pulse, adding butter 1/2 teaspoon at a time, until mixture is smooth and cohesive. Let cool completely before refrigerating where it will keep for 3 to 5 days.
To serve, cut melon into 1/2-inch cubes. Arrange melon on a large plate with slices of Prosciutto di Parma draped around them. Smear a dollop of Pear Mostarda onto the plate.
Number of servings (yield): Approximately 10
Looking for the perfect beer to pair with this dish? Check out our beer pairings page to learn more.