Maple Pears and Prosciutto

Frank Dodd

Hillebrand Winery Restaurant, Niagara-on-the-Lake, Ontario, Canada

This easy-to-make appetizer plays sweet icewine and maple off of salty prosciutto.


  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons icewine
  • 1/2 stick cinnamon
  • 1 whole clove
  • 3 ripe Bartlett pears, peeled, halved, and cored
  • 1/4 cup maple syrup
  • 12 thin slices prosciutto, cut in half lengthwise
  • 1/2 bunch watercress


In a large pot, stir together water, sugar, icewine, cinnamon, and clove and bring to a boil. Reduce heat to low and add the pears and maple syrup. Cover and simmer very gently until pears are tender, about 20 minutes. Remove the pot from heat and leave the pears to cool in the liquid.

Remove the pears and set aside. Bring the poaching liquid to a boil and reduce until syrupy, about 20 minutes. Meanwhile, cut each pear half into 4 even wedges.

To serve, tightly wrap a slice of prosciutto around a wedge of pear and 2 sprigs of watercress. Continue until all pear wedges are wrapped. Drizzle with the icewine syrup.


24 hors d’oeuvre