2 tablespoons agave nectar
1 teaspoon fresh lemon juice
1/2 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 Bartlett pear, cored and cut into 1/2-inch cubes
1 wedge triple-cream Brie, kept cold, cut into 1/2-inch cubes
5 to 6 slices prosciutto, cut in half lengthwise
Serving suggestion: lavash bread or crackers
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