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Giant Crumpets With Pear, Blue Cheese and Prosciutto

By OcadoLife
For an impressive light bite that’s simple to rustle up, try chef and cookbook author Rosie Reynolds’ Giant Crumpets with Pear, Blue Cheese and Prosciutto. “The holes in the crumpets let the sweet dressing soak right…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 2 slices of prosciutto crudo
  • 1 tbsp of unsalted butter
  • 2 ripe pears, firm, cored and cut into wedges
  • 3 tsp of maple syrup
  • 2 tsp of olive oil
  • 2 tsp of cider vinegar
  • 80 g of watercress
  • 80 g of blue cheese, crumbled
  • 2 giant crumpets, toasted

Method

4 steps

  1. Step 1

    Dry-fry the prosciutto in a large non-stick frying pan over a medium-high heat for 1-2 mins, until crisp. Set aside.

  2. Step 2

    Return the pan to the heat and melt the butter until bubbling. Cook the pears for 2 mins on each side, until starting to soften. Add 1 tsp maple syrup and cook for a few secs to caramelise them slightly.

  3. Step 3

    Tip the pears and pan juices into a bowl, add the remaining maple syrup, the oil and vinegar, and toss. Fold in the watercress.

  4. Step 4

    Pile the cheese, pears and watercress, and the prosciutto onto the crumpets and enjoy.