Seared Pears with Apple Butter, Radicchio & Crispy Prosciutto: A Heart-Healthy Fall Dessert
Fall date night with benefits. This is full of depth, flavor and a great balance of sweet and savory.
Recipe first, b.s. story about why I love pears and apple butter later.
Ingredients
1 firm pear (Bosc or Anjou), halved and cored, then cut into 4–6 wedges
½ small head radicchio, cored and quartered
2–3 thin slices prosciutto (or turkey bacon for a lighter swap)
¼ cup apple butter (see Bricks and Mortar recipe)
1 tsp olive oil
Splash of apple cider or water, for braising
Flaky sea salt & cracked pepper, to finish
For the Thyme-Honey Drizzle
2 tbsp honey
2 sprigs fresh thyme (or swap lavender or rosemary for a floral variation)
1 tsp warm water (to thin slightly, optional)
Gently warm the honey in a small pan with the thyme sprigs over low heat, about 2–3 minutes — just until fragrant. Remove from heat and let steep while you cook everything else.
Crisp the prosciutto:
Place prosciutto slices on a parchment-lined pan and bake or pan-sear over medium-low heat until crisp, 5–7 minutes at 375 degrees F. Set aside on a paper towel to cool.Braised radicchio:
In a small skillet, heat olive oil and sear the radicchio quarters cut-side down until caramelized. Add a splash of apple cider or water, cover, and let steam 2–3 minutes until just tender but still vibrant. Remove and season lightly with salt and pepper.Sear the pears:
In the same pan, add pear wedges cut-side down. Sear 2–3 minutes until caramelized and golden. They should be soft but not falling apart.
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