Gorgonzola and Pear Sacchetti with Fig Crema


  1. In a saucepan over medium heat add alfredo and whisk in fig jam. Simmer for 4-5 minutes. Add salt to the water in a saucepan over high heat. Bring to a boil then add sachets and cook until they float. About 2-3 minutes.
  2. Remove from water with slotted spoon.
  3. Dot sauce on six spots on plate then place a sachet on top of each. Place hand torn pieces of prosciutto around sachets. Drizzle some sauce over the top of each sachet.
  4. Sprinkle chives and parmesan over plates for garnish then serve.


  • 6 ea Piancone Epicureo® pear and gorgonzola sachets
  • 1/2 gal water
  • 1 tbsp sea salt
  • 1 slice Piancone® prosciutto
  • 2 tbsp fig jam or preserves
  • 1/2 cup Roma® Alfredo Sauce
  • 1 tbsp Magellan® Walnuts, toasted for garnish
  • 1 ea Peak Fresh Produce® Basil, leaves, chiffonade, for garnish
  • 1 tbsp Roma® Cheese Grated, Pecorino Romano, for garnish