Kitchen Cred
While working as a pastry chef on the American Orient Express in 2003, William Poole was given an open-ended invitation to join the staff of Kulinarike Hisa Jezersek, a Slovenian culinary house. He took the opportunity and went on to study confectionary in Hungary, Croatia, and Slovenia. After six months, he landed in Denver, where he had previously worked for Vasil’s Euro-Grille and Opus, and opened WEN Chocolates in 2003.

Prosciutto-Wrapped Pears

(serves 6 to 8)

5280 January 2010
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  • 3-4 ripe but firm Bosc pears
  • ¼ pound prosciutto
  • ¼ pound Piave Vecchio cheese

Preheat oven to 375°; wash, quarter, and core pears (leave skin on). Wrap each with the prosciutto; place “heel to toe” in a nine-by-nine baking pan.

Vinaigrette

  • 1 teaspoon mustard
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • pinch of cracked black pepper
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, crushed and finely chopped
  • ½ cup extra-virgin olive oil
  • ½ teaspoon fresh or dried rosemary

Combine all ingredients in an eight-ounce mason jar. Cover tightly and shake vigorously for 20 to 30 seconds. Brush onto the wrapped pears, and lightly season with salt and pepper. Bake for 12 to 15 minutes. Immediately shave fresh cheese over pears and serve.