Pear and Prosciutto Carpaccio
- 1/2 cup balsamic vinegar
- 1 red Bartlett pear, cored, halved and thinly sliced
- 2 ounces very thinly sliced prosciutto
- Ground pepper
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.