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.
Everyday Food, January 2008
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 2
- 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.
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