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Apricot-Roasted Pears with Prosciutto

Apricot-Roasted Pears with Prosciutto

Apricot-Roasted Pears with Prosciutto

Recipe credit:


3 tablespoons Bonne Maman Apricot Preserves

1 tablespoon water

1¾ teaspoons cracked black peppercorns, divided

2 Bartlett pears–halved, cored and each half cut into 6 equal slices (24 slices total)

12 slices (6 ounces) prosciutto, halved lengthwise


Cook Time: 12 minutes

Ready in: 12 minutes

Serves: 6

Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the Bonne Maman Apricot Preserves (with large pieces of fruit removed), water and 1½ teaspoons black pepper. Add the pears and toss to coat.

Remove the pear slices from the apricot mixture and wrap each with a slice of prosciutto. Place the prosciutto-wrapped pears on the parchment-lined baking sheet, seam side down, and sprinkle with the remaining ¼ teaspoon black pepper.

Bake until the prosciutto is crisp and begins to brown, 10 to 12 minutes. Cool for 5 minutes and serve warm.

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