Pear and Prosciutto "Carpaccio"
Start a memorable meal with thin slices of pear and ham -- our take on an Italian appetizer, usually made with paper-thin slices of raw beef.
- Total Time:
- Servings: 2
Source: Everyday Food, January/February 2008
- 1/2 cup balsamic vinegar
- 1 red Bartlett pear, cored, halved, and thinly sliced
- 2 ounces very thinly sliced prosciutto
- Ground pepper
In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes.
Divide the pear slices between two plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired, and season with pepper.