Pears, pomegranates, and prosciutto… add a balsamic reduction, a few sprigs of rosemary, and sprinkle of romano and you’ve got hors d’oeuvres sure to impress!
Start your balsamic reduction first as it will take a little time. Pour a good amount of balsamic in a sauce pan and place it over low heat. Bring it up to just barely a simmer and let it reduce, stirring once in a while. When you have something as thick as cold maple syrup it’s done.
Select pears that are slightly under ripe, quarter them, cut out the cores, and slice off just enough of the bottom to make each wedge sit flat. Wrap each pear wedge with a slice of prosciutto and place them sitting up right in a baking dish. Sitting them upright will result in the tops browning so it’s OK to lay them flat if you prefer, just don’t crowd them in the baking dish.
Bake them at 375 degrees until the prosciutto is ‘set’ and lightly browned. Remove them from the oven and while they are cooling arrange the balsamic reduction on the plate in a decorative way, adding herbs, cheese, nuts, or seeds to compliment the pears. I like to serve the prosciutto wrapped pears with a hard cheese like romano but blue cheese is also delicious.
These aren’t finger food so serve them at a time when your guests are seated and properly outfitted with utensils. Alternately, you could use smaller pieces of pear and prosciutto to create a bite sized tapa.
If you have any left over (not likely) refrigerate them and the following day, slice them serve them on top of a bed of greens, drizzle with the remaining balsamic reduction and enjoy!
Until next time… Release YOUR Bon Vivant and Savor Your Life!