Hors d’Oeuvres Poire et Poireau

Name: Hors d’Oeuvres Poire et Poireau
Yield: Serves 8
Ingredients: 8 thin slices of smoked ham; salt and black pepper; salt and black pepper; small cos lettuce leaves or chicory leaves, to garnish; small cos lettuce leaves or chicory leaves, to garnish; 1 tablespoon (15 ml spoon) vinegar; 2 tablespoons (2 x 15 ml spoon) sunflower or olive oil; 2 tablespoons (2 x 15 ml spoon) sunflower or olive oil; 1 lb (450 g) leeks, prepared and cut up roughly; 1 lb (450 g) hard dessert pears, peeled and chopped; 5 large cloves of garlic, peeled; 3 oz (75 g) unsalted butter; 1 teaspoon (5 ml spoon) caster sugar; plenty of salt and black pepper; plenty of salt and black pepper; plenty of salt and black pepper

Preparation info

Serves
8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

Here is a most successful mixture: a purée of pear and leek stuffed into rolls of smoked ham. You can make your guests try to guess what the combination is – very few people can – and as a hint tell them that the French names sound a bit like Pierre and Pierrot! If you are feeling more extravagant this dish is delicious using slices of parma ham.

Ingredients

Starter
Gluten-free

Ingredients

Method