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Torched Pears




Source of Recipe


KSL


List of Ingredients




Torched Pears


4 pears, cut into four sections
4 Tbsp. sugar
1 Tbsp. 18-yr balsamic
1 Tbsp. extra virgin olive oil
4 oz. fresh mascarpone
16 basil leaves
16 thin slices of prosciutto
Assorted arugula sprigs
Salt & pepper to taste

Recipe





Slice pears into four sections leaving core behind.

Place pear slices on sheet pan.

Sprinkle sugar evenly over all pear sections.

Torch with flame until sugar is caramelized or browned.

Place on large platter, scatter arugula onto plate as well.

Place dollop of mascarpone on top of each torched pear slice.

Garnish each pear section with prosciutto and basil.

Garnish with olive oil, drizzle balsamic, salt & pepper to taste.

Serve.