Sunday, May 15, 2005

Pear and Prosciutto "Carpaccio"

Pear and Prosciutto "Carpaccio" (Adapted from Everyday Food)

1/2 cup balsamic vinegar
1 Bartlett pear, halved, cored and thinly sliced
2 ounces thinly sliced prosciutto, cut into ribbons
fresh ground black pepper

Add vinegar to a small saucepan - bring to a boil and cook, stirring occasionally, until reduced to roughly 2 tablespoons, about 5 minutes.

Evenly divide the pear slices between two plates - add prosciutto to each plate and drizzle pears with balsamic syrup. Season with fresh ground black pepper.

Makes 2 servings.

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