1 large firm ripe pear, cut into wedges
6 slices prosciutto
100g baby rocket leaves
100g blue cheese, crumbled
3 tbs pine nuts, toasted
1 tbs butter
1 tsp brown sugar
3 tbs brandy
125ml thickened cream
1. To make brandy sauce, melt butter and sugar in a small frying pan over low heat until combined. Stir in brandy and cream. Season well. Simmer until thickened.
2. Melt butter in a frying pan over medium heat. Cook pear wedges, turning, until tender and caramelised. Season with pepper.
3. To assemble, lay prosciutto slices on a clean bench. Top with rocket, cheese, nuts and pear. Drizzle with a little of the brandy sauce.
4. Roll prosciutto to enclose and secure each roll with a toothpick.
This recipe has not been tested.