1 filet or bengal pear from France, 27-30cm, or Italian pear
3 tomatoes, cored and chopped
4 green onions, chopped
1/2 cup of black olives, pitted and chopped
1/2 cup of green olives
2 tablespoons of fresh parsley, chopped
1 tablespoon of grated Parmesan cheese
2 tablespoons of olive oil to moisten
lemon juice to taste
salt and black pepper to taste
1 filet or bengal pear from France, 27-30cm, or Italian pear
3 tomatoes, cored and chopped
4 green onions, chopped
1/2 cup of black olives, pitted and chopped
1/2 cup of green olives
2 tablespoons of fresh parsley, chopped
1 tablespoon of grated Parmesan cheese
2 tablespoons of olive oil to moisten
lemon juice to taste
salt and black pepper to taste
Remove the core from the pear, hollowing out both ends until it has a casing about 2cm thick
Mash the core well and mix with the tomatoes, green onions, olives, parsley, cheese, and enough olive oil to moisten
Taste and adjust seasoning with lemon juice, salt, and black pepper
Fill the pear with the mixture, pressing it in tightly
Wrap the pear in aluminum foil and refrigerate for at least one day
Take the picnic wrapped and cut into slices to serve
Yield approximately 8 slices.
