Often over the holidays, friends and family show up unannounced. Chef Jason Parsons designed this last-minute appetizer using ingredients he often has on hand.

Poached pear, prosciutto and cheese tartlet

Makes 12 canapés

Ingredients:

• 2 pears, peeled and core removed
• 2 cups Peller Estates rosé wine
• 1 sprig fresh sage
• 12 small sage leaves
• 1/2 cinnamon stick
• 3 thin slices prosciutto
• 1 wheel cranberry black pepper Boursin cheese
• 12 mini pastry tart shells (pre-baked)

Method:

Poaching Pears

Pour the rosé wine in a small pot with the sprig of sage and half a cinnamon stick. Bring to a simmer.

Cut each pear into 6 even segments. Add to the simmering wine and continue to simmer for 2 minutes.

Turn off the heat and allow the pears to finish cooking as the wine cools.

Once the pears are fully cooked remove from the wine and chill before assembling.

Assembly

Place one poached pear segment in each tart shell.

Tear each slice of prosciutto into four pieces and drape a piece of prosciutto over each segment of pear in the tart shell.

Slice the wheel of cranberry black pepper Boursin cheese into 12 wedges and gently place a wedge of cheese on each tart.

Garnish with a fresh sage leaf and serve.

Courtesy Jason Parsons
Peller Estates
@chefparsons