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Receta Caramalized Pears With Proscuitto And Balsamic Syrup
by Global Cookbook

Caramalized Pears With Proscuitto And Balsamic Syrup
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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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 8 servings.