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