Monday, November 15, 2010

Taken from

Baked Foreleg Pears with Proscuitto and Blue Cheese

  • Serves: 4 people
  • Chef: Lori Blair
  • Restaurant: Tualatin River Nursery and Farmhouse Cafe


  • 4-Small pears such as Forelle
  • 4-Pieces of Proscuitto
  • 4 oz of Blue Cheese crumbled
  • 1/2lb Arugula leaves washed and dried
  • 1/4 c chopped and toasted Hazelnuts
  • 1/2 c Balsamic Vinegar
  • Olive Oil
  • Salt & Pepper


Put the balsamic vinegar in a small saucepan and simmer till it reduces by about half. In the meantime turn on oven to 375 degrees.

Wash and dry pears and remove the core. Stuff each pear with 1 oz of Blue Cheese then take 1 sheet of Proscuitto for each pear and wrap starting with the bottom up and around to the top. Bake in oven for 45 min or until the pear is tender and prosecutor is crisp. You may need to add a little water to the pan.

Put 1 pear per plate dividing the arugula drizzle with Balsamic glaze, olive oil, salt &Pepper. Add chopped hazelnuts and huckleberries.


  1. This recipe sounds delicious! I love all of the ingredients and love how healthy it is with all of the fresh ingredients! This is such an informative site Glad! I couldn't agree more with your welcome statement. Keep up the good work spreading the healthy living word!

  2. What a wonderful thing to say! Thank you. =:o)


Real Time Analytics