Complied By Raphaella Frame-Tolmie Food production and recipes Camilla Comins, Jason Comins and Russel Wasserfall Photographs Simon Scarboro Ingredients: • 2 firm pears • 80g butter • 30ml sugar • 125ml Shiraz • 1 ciabatta loaf, sliced • olive oil for brushing • 8 slices Parma ham • A handful of baby leaves Directions: Peel, halve and core each pear, and cut each half into quarters. In a shallow pan, melt the butter, sugar and wine, stirring until the sugar has dissolved. Place the pear pieces in the wine mixture and simmer over medium heat, turning them over occasionally, until the pears are a deep colour and the wine is well reduced and syrupy. To make the bruschetta, brush the eight slices of ciabatta with olive oil on both sides and place on a baking tray. Toast under a hot grill, then remove from the oven. Place a slice of Parma ham on each bruschetta, and top with baby leaves and slices of the caramelised pear. Serves 4 This recipe was originally featured in the March 2012 issue of House and Leisure.