Prosciutto-Wrapped Pears with Thyme Recipe

What Is Prosciutto-Wrapped Pears with Thyme?

Wrapping cured ham around sweet fruit is a classic Italian pairing, most familiar as prosciutto with melon. This version uses pear instead of melon, with baby arugula and fresh thyme tucked into the wrap. Pear, arugula, thyme and olive oil each add their own anti-inflammatory compounds to a bite that comes together with no cooking at all.

What Makes This Recipe Anti-Inflammatory?

Pears supply fiber and flavonoids. Most of both sit in the skin, which is why this recipe leaves the peel on every wedge. Baby arugula adds glucosinolates, the sulfur-containing compounds that give cruciferous greens their bite.

Fresh thyme contributes thymol, a compound studied for its antioxidant activity. The extra virgin olive oil carries oleocanthal, the compound behind the peppery bite good olive oil leaves at the back of the throat. Prosciutto is not a source of these compounds. Its role here is protein and salt, enough to balance the sweetness of the pear.

Every ingredient is compliant with the AIP elimination phase. There are no grains, legumes, nightshades, dairy, eggs, nuts, seeds or seed-based spices, and the prosciutto called for lists only pork and salt on its label.

Ingredients

• 2 ripe but firm pears, cored and each cut into 8 wedges
• 8 thin slices prosciutto (about 4 ounces), halved lengthwise
• 1 tablespoon fresh lemon juice
• 1 cup baby arugula
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh thyme leaves

Directions

Step 1

Choose pears that are ripe but still firm to the touch, such as Bosc or Anjou. A soft, overripe pear falls apart once it is wrapped and releases juice that soaks into the prosciutto.

Step 2

Core the pears and cut each one into 8 wedges. Toss the wedges with the lemon juice as soon as they are cut, so the cut flesh does not brown while the rest of the fruit waits.

Step 3

Lay a halved strip of prosciutto flat and set a pear wedge on top with 1 or 2 arugula leaves tucked against it. Wrap the prosciutto loosely around the center of the wedge. Thin prosciutto tears if pulled tight, and the cold fat sticks to itself on contact, so no toothpick is needed.

Step 4

Repeat with the remaining pear wedges, prosciutto and arugula, then arrange the 16 wrapped wedges on a platter.

Step 5

The wrapped wedges can be made up to 2 hours ahead. Keep them covered in the refrigerator, then take them out about 10 minutes before serving so the prosciutto is no longer cold and stiff.

Step 6

Drizzle the olive oil over the wedges and scatter the thyme leaves on top right before serving. Adding both ahead of time dulls the oil and wilts the thyme.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Is this recipe suitable for the AIP elimination phase?
A1: Yes. Pear, prosciutto, lemon juice, baby arugula, extra virgin olive oil and fresh thyme are all permitted during elimination. There is no black pepper in the ingredient list, since peppercorns fall outside the herbs that come from leaves and roots, and no seed-based spices such as cumin, coriander or mustard.

Q2: Which prosciutto should I buy for this?
A2: Look for a package that lists only two ingredients: pork and salt. Skip anything marked “spices” or “natural flavorings” without naming them, since those cannot be verified. Skip added sugar too. A short, two-ingredient label is the simplest way to shop for this.

Q3: Can I use a different fruit instead of pear?
A3: Yes. Cantaloupe, apple, peach and fresh figs all work with the same wrap. Cantaloupe is closest to the classic prosciutto pairing, and apple holds its shape well. Cut any of them into wedges or thick slices sturdy enough to hold the wrap without tearing.

Q4: My prosciutto keeps tearing or falling off the pear. What am I doing wrong?
A4: Thin prosciutto tears if pulled tight, so wrap it loosely around the center of the wedge. Keep it cold until you wrap it: the chilled fat sticks to itself on contact and holds the wrap closed on its own, without a toothpick.

Q5: How far ahead can I assemble these?
A5: Wrap the wedges up to 2 hours ahead and keep them covered in the refrigerator. Take them out 10 minutes before serving, since cold prosciutto turns stiff. Add the olive oil and thyme right before serving, so both stay fresh.