Rosemary Skewered Pear Hors d’oeuvre

by Marc Golick on November 6, 2012

Rosemary Skewered Pear & Prosciutto with Cask 85  Red Wine Vinegar

Yield: 6  Hors d’ Oeuvres

6  Rosemary Sprigs- cut into 2  inch lengths
1/2  Organic Pear- cut into six equal cube shapes
1  Slice of Prosciutto- cut into six 1/2  inch strips
1/4  Cup  Cask 85  Red Wine Vinegar
1  teaspoon  Branches Citrus Blossom Honey
1  pinch  Fresh Cracked Black Peppercorns

Cut the rosemary sprigs into 2  inch lengths.  Cut the pear in half and then into six equal cube shaped pieces.  Wrap each pear piece w/ a strip of prosciutto, then skewer the pieces onto individual rosemary sprigs.  Combine the Cask 85  red wine vinegar, cracked black pepper & the honey in a small jar.  Add the skewers pear side down into the jar & let soak for about a minute, then remove and enjoy.

*Bring to your next holiday party as a unique hors d’oeuvre display.

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