Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking sheet with baking parchment and set aside.
In a medium bowl, whisk together the maple syrup and black pepper. Add the pears and toss to coat.
Remove the pear slices from the maple syrup mixture and wrap each one with a slice of prosciutto or Parma ham. Place the wrapped pears on the lined baking sheet.
Bake until the ham is crisp and beginning to brown, about 10-12 minutes. Cool for 5 minutes, then serve warm with rocket and a drizzle of balsamic vinegar.
*All information included in this recipe has been provided by Chingford Fruit Ltd. This recipe was created by Reuben Riffel, head chef at Reuben's Restaurant, Franschhoek, South Africa.