Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Balsamic vinegar

  2. 6 Ripe cooking pears, such as Bosc

  3. 1 Fresh lemon - cut in half

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1/2 cup 99g / 3 1/2oz Granulated sugar

  7. 3 tablespoons 45ml Butter

  8. 24 Proscuitto d Parma - (abt 1/2 lb)

  9. 4 cups 948ml Arugula - cleaned

  10. 3 tablespoons 45ml Extra-virgin olive oil

  11. 2 oz 56g Gorgonzola cheese

Instructions Jump to Ingredients ↑

  1. For the balsamic syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. (Yields about 3/4 cup)

  2. Peel each pear, discarding the skin. Slice each pear into quarters and remove the core. Then slice each quarter in 2 (you should have 48 pieces). While you are cutting the pears, place in a mixing bowl and toss with the a squeeze of the fresh lemon juice. Season the pears with salt and black pepper. Add the sugar and toss well, coating each piece completely.

  3. In a large stainless steel pan, over medium-high heat, melt the butter. When the butter is hot, add the pears, sliced-side down, cook until the pears start to caramelize, about 2 to 3 minutes, flip over and caramelize the other side. Remove the pears from the stove. Toss the arugula with olive oil salt and pepper.

  4. To serve, place a small mound of arugula in the center of each plate. Place 2 pear slices on each slice of prosciutto and roll prosciutto around the pears. Place 3 prosciutto and pear bundles on each mound of arugula. Crumble the cheese over the pears. Drizzle each plate with some of the balsamic syrup.

  5. This recipe yields 8 servings.


Send feedback