Poached Pears wrapped with Prosciutto - KCTV5 News

Poached Pears wrapped with Prosciutto

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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


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


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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