Pear and prosciutto skewers with maple sauce

  • Preparation 20 min
  • Refrigeration 10 min
  • Cooking 12 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Maple sauce

  • ½ cup (125 ml) maple syrup
  • ¼ cup (60 ml) pear ice wine (or ice cider as substitute)
  • 2 tbsp (30 ml) melted butter
  • 2 pinches ground nutmeg

Skewers

  • Wooden skewers, soaked in water for 30 minutes (mandatory)
  • 4 firm Anjou pears, cut into large pieces of the same size
  • ½ lb (250 g) thin prosciutto slices, cut into quarters (lengthwise and widthwise)

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Preparation

  • Prepare the maple sauce: in a bowl, whisk together maple syrup, pear ice wine, melted butter and nutmeg until smooth consistency. Set aside.
  • Cut each prosciutto slice into four pieces (cutting lengthwise and widthwise) to get small rectangles. Each piece will be folded accordion-style (2 or 3 folds) before being threaded onto the skewer.
  • Assemble the skewers: pierce a piece of pear, then add a piece of prosciutto folded accordion-style by piercing it through the center. Add another piece of pear and press firmly against the prosciutto to prevent it from spinning on the skewer during cooking. This is crucial or the prosciutto falls. Continue assembling in alternation until about 3 pieces of pear and 3 accordion prosciutto per skewer.
  • Place the skewers on a large plate and brush with some maple sauce. Refrigerate for 10 minutes so the sauce adheres well and the skewers get some cold air before the grill heat.
  • Preheat the BBQ to maximum power, then reduce to medium power. Oil the grate.
  • Place the skewers on the grate and cook 2 to 3 minutes per side (4 sides, about 12 minutes total) over medium heat, or until the pears are tender and caramelized to your liking. Brush regularly with maple sauce during cooking. But watch out, sugar caramelizes quickly, so you need to turn the skewers regularly to prevent burning.
  • Serve immediately, still hot straight off the BBQ, with an extra drizzle of maple sauce on top.