Monday, May 9, 2011

prosciutto fried pears

I don't know if this is something that people do, or just a crazy idea that I had, but I had some prosciutto and I had some juicy ripe pears, and I decided to play match maker. I quartered the bartletts, and then wrapped each piece in very thinly sliced prosciutto. Toss those babies in a hot frying pan, maybe with a little melted butter, and let it sizzle. The sugars in the pear will help caramelize the prosciutto, and the pears warm up and get nice and soft.

This turned out to be pretty tasty, a classic mix of salty and sweet. I particularly liked the crispiness of the prosciutto, which is something you don't get in the classic melon/prosciutto combo. In that regard in the very least, I think this fried pear update is an improvement.

Has anyone heard of anything like this before? Regardless, I think prosciutto fried pears are a pretty good idea, and they honestly couldn't be easier. We're talking three ingredients and ten minutes max. Toss it on a bed of arugula for a fancy salad, or serve with some sort of crunchy cookie and some dulce de leche ice cream. I could definitely see a lot of cool things happening with prosciutto fried pears. If you like the sound of these, you should give them a shot at home and let me know how it goes!

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