This following recipe, prepared by Janet A. Zimmerman, appears on The Spruce.

Prosciutto-Wrapped Pears with Candied Balsamic Drizzle

Pears, like many other fruits, partner well with salty prosciutto. Broiling the wrapped pear wedges crisps the prosciutto and softens the pears just slightly. While you don’t have to use a high-end, expensive balsamico, avoid the cheap supermarket varieties and splurge on a brand that’s aged (you can tell by how thick it is).

As a short-cut, you can simply drizzle a good aged balsamic over the pears but to take it to the moon, take the time to make some Candied Balsamic Drizzle. An additional option would be to sprinkle them with some crumbled blue cheese.

Ingredients

• 1 large pear (ripe)
• 1 to 2 thin slices prosciutto (Parma, or use Spanish jamon serrano)
• Optional: 1 teaspoon balsamic vinegar (aged, if you aren’t using the Candied Balsamic Drizzle)

For the Balsamic Candy Drizzle:

• 3/4 cup of balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons unsalted butter
• Optional for serving: bleu cheese crumbles