Manchego and beef prosciutto crisps with vanilla, pear and smoked cinnamon stir

Other 30 Mins Prep · 10 Mins Cook

1. Preheat the oven to 200°C, gas mark 6.
2. Finely grate the Manchego cheese and tear the capers in half.
3. Arrange the crisps on a baking tray and place in the oven for approx. 5-10 minutes, or until warmed through but not browned.
4. Meanwhile, core and quarter five pears. Place them in a blender with the lemon juice and blitz until smooth. Strain through a fine-mesh sieve. Halve and deseed the vanilla pod. Place the vanilla seeds, honey, pear juice, Warner’s Juniper and half the ice cubes in a cocktail shaker. Shake well to combine. Divide the remaining ice cubes between 4 glasses and divide the cocktail mixture between them. Quarter the remaining pear, and decorate each glass with a slice.
5. On a serving platter, layer the crisps, Manchego cheese, grated prosciutto and capers.
6. Serve the crisps while hot alongside the drinks.

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