Hot Pears with Prosciutto di Parma

Adapted from The Splendid Table by Lynne Rossetto Kasper (William Morrow & Co., 1992)
Ingredients
  • * 2 large ripe Bosc pears
  • * 12 lemon
  • * 3 tablespoons unsalted butter
  • * 12 teaspoon sugar
  • * Freshly ground black pepper
  • * 8 thin slices prosciutto di Parma
  • * 4 sprigs fresh mint
Directions

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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