Ingredients
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 sprig rosemary
- 3 sprig to 4 sprigs thyme
- 1/2 cup walnut halves
- 1/2 teaspoon salt
- 4 teaspoon bartlett pears, cored and cut lengthwise into 1/2-inch wedges
- 4 ounce prosciutto, thinly sliced thin (12 to 15 slices)
- 8 ounce parmigiano-reggiano cheese, roughly chopped
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 sprig rosemary
- 3 sprig to 4 sprigs thyme
- 1/2 cup walnut halves
- 1/2 teaspoon salt
- 4 teaspoon bartlett pears, cored and cut lengthwise into 1/2-inch wedges
- 4 ounce prosciutto, thinly sliced thin (12 to 15 slices)
- 8 ounce parmigiano-reggiano cheese, roughly chopped
- 1/3 cup tawny port wine
- 1/4 cup balsamic vinegar
- 2 tablespoon plus 2 teaspoons sugar
Preparation
Baking Directions:
1.Preheat the oven to 300° F.
Melt the butter in a small sauté pan over low heat and add 1 tablespoon of the olive oil, the rosemary, and thyme.
Cook for 5 minutes, so the flavors blend.
2.In a small mixing bowl, combine the herbs, walnuts, and salt.
Mix to coat the nuts well.
3.Place the walnuts in a single layer on a baking sheet and bake for 15 minutes.
Remove from the oven and allow the walnuts to cool to room temperature.
4.Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium heat until it begins to smoke.
Add the prosciutto slices and cook for 4 to 5 minutes, turning them over frequently, until they are stiff and slightly crisp.
Remove the prosciutto from the pan and drain on a paper towel.
5.To make the glaze, in a small saucepan over medium-high heat, combine the port wine, balsamic vinegar, and 2 tablespoons of the sugar and cook until the mixture reduces by half and turns syrupy, 10 to 12 minutes.
Remove from the heat and stir in the remaining 2 teaspoons of sugar.
Allow the glaze to cool to room temperature.
6.To assemble the dish, divide the pear slices among four plates, spacing them about 1 inch apart.
Lay the prosciutto slices between the pears.
Drizzle about 1 teaspoon of port glaze over each serving, and place a small mound of walnuts and Parmigiano-Reggiano on the side of each plate.