Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    PEAR AND PROSCIUTTO CANAPE     

   Ingredients :
 
8 –9 slices of white bread
2 large pears, peeled
2 tablespoons sugar
6 oz (150 g) prosciutto, thinly sliced
8 oz (225 g) unsalted soft butter
Tarragon leaves, chopped (fresh, if possible)
2 egg yolks, cooked
Parsley, finely chopped (only if dry tarragon is used)
Lemon juice
Salt

   Preparation:

Cut slices of bread in 1.5 inch rounds (3 cm).

Cook peeled pears in water with 1 teaspoon tarragon and 2 tablespoons sugar until tender. Cut in thin slices, the size of the canapé.

Beat butter with salt, lemon, tarragon and cooked yolks. Season.

Spread this butter in each canapé. Place pear on top and a piece of prosciutto.

Fill a pastry bag with remaining butter and pipe butter on top of each canapé.

Sprinkle with chopped parsley.
        35 – 40 canapes approximately.
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved