Poached Pears wrapped with Prosciutto - KCTV5
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Poached Pears wrapped with Prosciutto
Serves 2
1- pear( peeled then cut in half and scoop out the seeds)
1-package of prosciutto di parma
8-baby arugula leaves
2-Tbl Maytag blue cheese
Toasted Walnuts
Balsamic reduction
Poaching liquid:
3 cups water
1/2 cup sugar
1/4 tsp vanilla extract
5-6 allspice berries
pinch nutmeg
Preparation-
Bring liquid to boil so the sugar dissolves, add pears, turn heat down to low and cover
for 15-20 minutes.
Test for tenderness with pairing knife, should be a little firm but easy for the knife to
pierce through. Strain and let cool.
Cut each half of the pears into quarters, top each pear with 1 piece arugula and blue
cheese, wrap tightly with a piece of prosciutto.
Drizzle a small amount of the balsamic reduction over the pears and sprinkle with
walnuts.
Lamb Chops Scottadito w/ balsamic pan sauce
Serves 2
1 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
4 lemon wedge
6 rib lamb chops
Preheat oven to 450
In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the
lamb chops in a ziplock bag and pour the marinade over them, turn the chops to coat
both sides. Cover and refrigerate at least 2 hours.
Add oil to a skillet and sauté 2-3 minutes per side. Remove lamb from pan and add
balsamic vinegar turn heat up to reduce by 1/4,place lamb in oven for about 3 minutes.
The outside will be well seared with the insides still pink.
Transfer to a plate and drizzle balsamic lamb jus serve immediately with lemon wedges
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