Make the pear purée ahead of time and chill it; it keeps its fresh flavour and makes the drink assembly effortless when guests arrive
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Finely grate the Manchego cheese and tear the capers in half.
Arrange the crisps on a baking tray and place in the oven for approx. 5-10 minutes, or until warmed through but not browned.
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.
On a serving platter, layer the crisps, Manchego cheese, grated prosciutto and capers.
Serve the crisps while hot alongside the drinks.
