Prosciutto With Roasted Pears

• 1 firm Bosc pear per person
• 1 teaspoon ground cinnamon for every 4 pears
• 1 teaspoon freshly grated nutmeg for every 4 pears
• 1 teaspoon ground ginger for every 4 pears
• 1 teaspoon ground cardamom for every 4 pears
• 1 to 2 thin slices prosciutto di Parma or Toscano per person

1. Preheat the oven to 200F.
2. Cut the pears in half lengthwise. Remove the core, then cut each half in half lengthwise. Place them on a cookie sheet, skin side down.
3. In a mixing bowl, stir together the cinnamon, nutmeg, ginger, and cardamom. Transfer the spice mixture to a strainer and lightly dust the pears.
4. Place the cookie sheet in the oven and roast the pears until caramelized, about 45 minutes.
5. Serve the caramelized pears with the prosciutto.
6. VINO
7. Serve this with a dry Prosecco from the Veneto, well chilled.

pear, ground cinnamon, nutmeg, ground ginger, ground cardamom, thin slices prosciutto di parma

Taken from www.epicurious.com/recipes/member/views/prosciutto-with-roasted-pears-1244255 (may not work)