Prosciutto-Wrapped Pears Balsamic (Print View)

Juicy pears, prosciutto, and balsamic create a refined Italian bite for entertaining in just twenty minutes.

# Components:

→ Produce

01 - 2 ripe but firm pears, such as Bosc or Anjou
02 - Freshly ground black pepper, to taste

→ Meats & Dairy

03 - 6 thin slices prosciutto, halved lengthwise

→ Condiments

04 - 1/3 cup balsamic vinegar
05 - 1 teaspoon honey

→ Garnish (optional)

06 - 2 tablespoons crumbled goat cheese or Gorgonzola
07 - Fresh arugula or basil leaves

# Directions:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook for 4 to 5 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and allow to cool slightly.
02 - Cut each pear into quarters, remove cores, and then slice each quarter in half lengthwise to yield 8 wedges per pear.
03 - Take one strip of prosciutto and wrap it around each pear wedge, overlapping slightly for secure coverage.
04 - Place all prosciutto-wrapped pear wedges on a serving platter. Drizzle the prepared balsamic reduction evenly over the pears.
05 - Season pears with freshly ground black pepper. For added flavor, sprinkle with crumbled goat cheese or Gorgonzola and garnish with fresh arugula or basil if desired.
06 - Present immediately while flavors are fresh and vibrant.

# Expert Advice:

01 -
  • Easy to assemble and perfect for last-minute guests
  • Naturally gluten free for almost any crowd
  • Only a handful of ingredients yet delivers bright fresh flavor
  • Great make-ahead potential for stress-free entertaining
02 -
  • Great source of protein and fiber
  • Ready in just twenty minutes with no complicated prep
  • Pairs well with sparkling or white wines
03 -
  • Use very ripe pears only if you plan to serve immediately and handle gently. If pears are underripe let them sit on the counter for a day to reach ideal texture.
  • Always let the balsamic honey reduction cool until glossy so it clings to the pears. Ask your deli to slice prosciutto on the thinner side for the most delicate texture. For added crunch toast nuts just before scattering over the finished dish.
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