Caramalized Pears With Proscuitto And Balsamic Syrup Recipe

• 3 c. balsamic vinegar
• 6 x ripe cooking pears, such as Bosc
• 1 x fresh lemon cut in half Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. granulated sugar
• 3 Tbsp. butter
• 24 slc Proscuitto d Parma - (abt 1/2 lb)
• 4 c. arugula cleaned
• 3 Tbsp. extra-virgin extra virgin olive oil
• 2 ounce Gorgonzola cheese

1. For the balsamic syrup: In a medium-saucepan, over medium heat, add in the balsamic vinegar.
2. Bring to a boil and reduce to a simmer.
3. Simmer till the liquid reduces by 3/4, about 30 min or possibly till syrup-like consistency.
4. Remove from the heat and cold completely.
5. (Yields about 3/4 c.)
6. Peel each pear, discarding the skin.
7. Slice each pear into quarters and remove the core.
8. Then slice each quarter in 2 (you should have 48 pcs).
9. While you are cutting the pears, place in a mixing bowl and toss with the a squeeze of the fresh lemon juice.
10. Season the pears with salt and black pepper.
11. Add in the sugar and toss well, coating each piece completely.
12. In a large stainless steel pan, over medium-high heat, heat the butter.
13. When the butter is warm, add in the pears, sliced-side down, cook till the pears start to caramelize, about 2 to 3 min, flip over and caramelize the other side.
14. Remove the pears from the stove.
15. Toss the arugula with extra virgin olive oil salt and pepper.
16. To serve, place a small mound of arugula in the center of each plate.
17. Place 2 pear slices on each slice of prosciutto and roll prosciutto around the pears.
18. Place 3 prosciutto and pear bundles on each mound of arugula.
19. Crumble the cheese over the pears.
20. Drizzle each plate with some of the balsamic syrup.
21. This recipe yields 8 servings.

balsamic vinegar, cooking pears, lemon, sugar, butter, parma , arugula, extravirgin extra virgin olive oil, gorgonzola cheese

Taken from cookeatshare.com/recipes/caramalized-pears-with-proscuitto-and-balsamic-syrup-99419 (may not work)