|500 ml (2 cups)||water|
|250 ml (1 cup)||apple juice or cider|
|250 ml (1 cup)||maple syrup|
|6||firm pears, with stems|
|170 g (6 oz.)||Gorgonzola cheese|
|24||Piller's Charcuterie Speck Prosciutto slices, cut in half|
In a large saucepan bring water, cider, maple syrup, cloves and cinnamon stick to a boil. Simmer for 15 - 20 minutes until reduced by half. Peel pears, starting at bottom of each and leaving stem intact. Using a paring knife or melon baller, scoop out the stem through the bottom; trim bottom to level. Stand in maple syrup mixture. Place a round of parchment paper over the pears. Bring to a boil, reduce heat, cover and simmer until tender, about 12 minutes. Let cool in liquid, about 2 hours. Slice each pear into 8 segments, removing remaining core. Cut cheese into small slices to fit the pear. Wrap each pear slice with Speck Prosciutto and serve.