Pear and Prosciutto "Carpaccio"
- 1/2 C. balsamic vinegar
- 1 red Bartlett pear, cored, halved and thinly sliced
- 2 oz. very thinly sliced prosciutto
- ground pepper
In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes. Divide pear slices between two plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired and season with pepper.