Pan-Seared Sugared Pears and Prosciutto

INGREDIENTS

3 cups balsamic vinegar
6 ripe cooking pears, such as Bosc
1 fresh lemon, cut in half
Sea salt
Freshly ground black pepper
1/2 cup granulated sugar
3 tablespoons unsalted butter
24 slices of Prosciutto d Parma (about 1/2 pound)
4 cups arugula, cleaned
3 tablespoons extra virgin olive oil
2 ounces Gorgonzola cheese

PROCEDURE

Balsamic Glaze Procedure: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely (yield: about 1/4 cup).

Pear and Prosciutto Procedure:
Peel each pear, discarding the skin. Slice each pear into quarters and remove the core. Then slice each quarter in 2 (you should have 48 pieces).

While you are cutting the pears, place in a mixing bowl and toss with a squeeze of the fresh lemon juice (this will help them from discoloring). Season pears with sea salt and black pepper. Add the sugar and toss well, coating each piece completely.

In a large sauté pan, over medium-high heat, melt the butter. When the butter is hot, add the pears, sliced side down, cook until the pears start to caramelize, about 2 to 3 minutes, flip over and caramelize the other side. Remove the pears from the stove. Toss the arugula with olive oil, salt and pepper.

To serve, place a small mound of arugula in the center of each plate. Place 2 pear slices on each slice of prosciutto and roll prosciutto around the pears. Place 3 prosciutto and pear bundles on each mound of arugula. Crumble the cheese over the pears. Drizzle each plate with some of the balsamic syrup.