Hot Pears with Prosciutto di Parma

Adapted from The Splendid Table by Lynne Rossetto Kasper (William Morrow & Co., 1992)

Wine recommendation: Albana di Romagna can be both dry (which pairs well with the silky sweetness of the ham) and rich, which makes it the ideal match for the sweet and fleshy pear.

  • * 2 large ripe Bosc pears
  • * 1/2 lemon
  • * 3 tablespoons unsalted butter
  • * 1/2 teaspoon sugar
  • * Freshly ground black pepper
  • * 8 thin slices prosciutto di Parma
  • * 4 sprigs fresh mint

Peel the pears vertically with a vegetable peeler, trimming away the stem. Halve each pear, then core and cut into 8 wedges. Rub with lemon to keep from discoloring.

Heat the butter in a 12-inch sauté pan over medium-high heat. Add the pears in a single layer and sprinkle lightly with sugar. Cook over high heat for about 3 minutes. Brown lightly on both sides, turning with care so pieces do not break.

Fan out 4 pear slices on each plate and sprinkle lightly with black pepper. Drape 2 prosciutto slices over each plate and garnish with a sprig of mint.

Published on June 24, 2010
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