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Pear and Prosciutto Carpaccio


Martha Stewart

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  • 1/2 cup balsamic vinegar
  • 1 red Bartlett pear, cored, halved and thinly sliced
  • 2 ounces very thinly sliced prosciutto
  • Ground pepper



Step 1

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

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

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