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Ingredientes
- 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
Direcciones
- For the balsamic syrup: In a medium-saucepan, over medium heat, add in the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer till the liquid reduces by 3/4, about 30 min or possibly till syrup-like consistency. Remove from the heat and cold completely. (Yields about 3/4 c.)
- Peel each pear, discarding the skin. Slice each pear into quarters and remove the core. Then slice each quarter in 2 (you should have 48 pcs). While you are cutting the pears, place in a mixing bowl and toss with the a squeeze of the fresh lemon juice. Season the pears with salt and black pepper. Add in the sugar and toss well, coating each piece completely.
- In a large stainless steel pan, over medium-high heat, heat the butter. 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. Remove the pears from the stove. Toss the arugula with extra virgin olive oil salt and pepper.
- To serve, place a small mound of arugula in the center of each plate. Place 2 pear slices on each slice of prosciutto and roll prosciutto around the pears. Place 3 prosciutto and pear bundles on each mound of arugula. Crumble the cheese over the pears. Drizzle each plate with some of the balsamic syrup.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 102 | 33% |
| Total Fat 11.61g | 15% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 155mg | 6% |
| Potassium 297mg | 8% |
| Total Carbs 48.1g | 13% |
| Dietary Fiber 3.9g | 13% |
| Sugars 38.82g | 26% |
| Protein 2.68g | 4% |
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