Prosciutto-Wrapped Pears with Balsamic Glaze

Elegant, simple, and made for a table: 3 ingredients and a few minutes of assembly. Sweet pear wrapped in salty prosciutto, finished with a dark balsamic glaze. Something beautiful to bring to a gathering and eat freely alongside everyone.

The pear brings gentle fiber and its own plant compounds, and the prosciutto adds protein and a savory saltiness that plays against the fruit. A little reduced balsamic pulls it together with a sweet-tart depth. Whole food, dressed up.

Slice the pears evenly, wrap each in a ribbon of prosciutto, and drizzle the glaze just before serving so it stays glossy. Arrange them so they look as good as they taste.

Ingredients

• 1/2 cup balsamic vinegar
• 2 large pears, cored and each cut into 8 slices
• 8 slices prosciutto, halved lengthwise

A note on swaps: this recipe is already AIP elimination compliant as written. When you buy the prosciutto, check the label for added nightshade spices or other off-plan additives, since cured meats vary by brand.

Method

• Bring the balsamic vinegar to a boil in a small saucepan, then lower the heat. Let it reduce gently for about 45 minutes, until it is syrupy and coats the back of a spoon. Watch it toward the end, as it can scorch quickly once it thickens.
• Wrap each pear slice in a half-slice of prosciutto.
• Arrange on a plate and drizzle with the balsamic glaze. Serve.

*Adapted from acleanplate.com*