OOOHH...YOU SWEET, SAUCY PEAR!

"There are only ten minutes in the life of a pear when it is perfect to eat."

--Ralph Waldo Emerson



I don't believe that most fruits benefit from any such preparation that robs them of their perfect NATURAL goodness. However, this might be an appetizer recipe that proves me wrong. It was a favorite at the Tapas Party.

ROSEMARY PEARS ON FLATBREAD WITH FRESH MOZZARELLA

One fresh pear--I used a firm bosc pear
Canned pear nectar --I used Kern's
1+ TBS chopped rosemary
pinch allspice
Fresh coarse ground black pepper
Fresh mozzarella cheese
Purchased crisp flatbread

Slice washed, unpeeled pear lengthwise into 1/4 inch thick strips. Place fruit in a skillet coated lightly with non-stick spray and cook over high heat until just starting to brown, approximately 1 minute. Lower heat and slowly pour in approximately half of the can of pear nectar, rosemary and allspice. Simmer pears until soft and they have absorbed the nectar. Pears should be very tender, but not mushy or falling apart. Cool. It's a shame to dump the half full can of pear nectar so I top off with chilled vodka and put on a happy face.

Slice thin wedges of the mozzarella to fit on top of flatbread. Cheese will spread when melted so don't cover more than 3/4 of the surface of the flatbread. Place flatbread in hot oven JUST until cheese begins to melt and then remove promptly. Arrange pear slices on top of each flatbread and then lightly dust with fresh, coarsely ground black pepper. Pour yourself another pear cocktail and devour with glee.