In a recent effort to impress a group of acquaintances, I scoured the Internet for a simple, but dressy appetizer with USA Pears. Ever since they learned I work for the Pear Bureau, they’ve been asking me to bring pears to the next gathering. They said they were joking, but I told them I’d do it anyway. Enter this deceptively simple recipe: Prosciutto-Wrapped Pears. They look beautiful on a platter, but with only four ingredients, they’re so easy to make!
To start, I caramelized an onion over medium heat and then added some reduced balsamic vinegar. You could also drizzle balsamic reduction over the finished product, but mine wasn’t quite as syrupy as I would have liked.
I cored and sliced some Anjou pears, keeping the skin on for color. It’s helpful to slice them into planks, not angled slices—this keeps the toppings where you want them.
Next, I laid a piece of prosciutto down, put a pear slice on top, and piled a few pieces of caramelized onion on top of the pear. I wrapped the prosciutto around the pear and onion, and voila!
Thanks to The Food Addicts for the inspiration! Note: they baked theirs for extra crisp and sizzle; I, well, forgot that step entirely. But my friends gobbled them down anyway! Enjoy.
I would love to make this recipe for eight people. However, I do not have the complete recipe for the prosciutto wrapped pears as featured . e.i: how many pears, how much prosciutto, how much balsamic venegar and also the complete recipe for caramelized onions. Do you have something that can help me along those lines.
I’m a beginner at this.
Thank you so much
Jackie
Jackie,
Thanks for your comment! I didn’t follow a specific recipe in prepping this dish, but I have a few tips that I hope will help. I would say two pears would be plenty for eight people. Once peeled and cored, each pear can be easily sliced into at least 10 decent-sized planks. You’ll also need about 1/2 slice of prosciutto per pear “plank,” so probably about 6 or 8 ounces.
This link explains how to caramelize onions: http://www.seriouseats.com/2010/02/how-to-caramelize-onions-slideshow.html#show-72419
And here’s a link to reducing balsamic vinegar: http://ouichefcook.com/?p=607
You can also purchase balsamic reduction, such as this: http://www.rachaelraystore.com/Product/detail/Rachael-Ray-8-5-oz-Balsamic-Drizzle/661166
Please also visit the link to The Food Addicts above for extra tips. I hope this is helpful. If you have any other questions, please email me at brittany[at]usapears[dot]com.
Good luck!
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