Pear and Prosciutto Carpaccio

Start a memorable meal with thin slices of pear and ham - our take on an Italian appetizer, usually made with paper-thin slices of raw beef.

½ cup balsamic vinegar
1 red Bartlett pear, cored, halved, and thinly sliced
2 oz very thinly sliced prosciutto
black pepper, freshly cracked

In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 Tbsp., about 5 minutes.

Divide the pear slices between two plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired, and season with pepper.