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Pear and Prosciutto "Carpaccio"

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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), move on to delicate homemade ravioli, and finish with festive sorbet floats.

Prep: 10 minutes
Total: 10 minutes

Ingredients

Serves 2

  • 1/2 cup balsamic vinegar
  • 1 red Bartlett pear, cored, halved, and thinly sliced
  • 2 ounces very thinly sliced prosciutto
  • Ground pepper

Directions

  1. In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes.
  2. 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.
From Everyday Food, January 2008

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