- 4 not too ripe pears (William’s, Louise Bonne, Conference, …),
- 4 slices of very thinly sliced smoked raw ham,
- 10 cl of white Côtes du Jura,
- salt and pepper
- curry (optional)
Peel the pears. Cut them in half vertically, carefully remove the heart with a melon baller (or, failing that, a small spoon).
Place them in a gratin dish containing them, sprinkle them with white wine (which will have been flavoured to taste with curry). Sprinkle with butter in small nuts. Bake in a medium th5 (160°) oven for 35 minutes.
While cooking, remove the hard rind from the ham and arrange the slices nicely on 4 plates.
When the half pears are cooked, place two of them delicately on each plate where the ham is already and serve immediately.