Prosciutto Wrapped Pears

in Appetizers

Everything tastes better wrapped in prosciutto. It’s a well-known fact of life.

This firm pear situation wrapped in prosciutto is what you need in your life when you only have fifteen minutes to spare and are simultaneously putting on your earrings while trying to fit into your too tight holiday dress. (I know I just described Renee Zellweger in Bridget Jones’s Diary, but just go with it…you probably fit just fine in your holiday dress.)

This recipe–or more like non-recipe–is for those procrastinators who forgot to freeze up cookie dough or ran out of time to bake up banana bread. This is the holy-shiz-I-don’t-have-my-life-together-but-need-to-bring-something type of appetizer.

In moments like these you don’t need a recipe; you need something you can assemble…complete with glitter skewers! (Clearly my five-year-old self is not over glitter yet.)

For this appetizer, you’ll need three things:

1. Firm pears. I used Bosc. A Bartlett pair would be a fine match, too.
2. Balsamic vinegar.
3. Prosciutto.

This recipe will yield fifteen skewers, which is the perfect obligatory amount you probably need to bring to a party.

Do you ever end up going to a party, try all of the appetizers and then like the one you brought the best?! And so then you just stand there and eat your own dish the whole night?! And maybe you eat it all?!

Me neither…but that’d be embarrassing.

Since there were only three things in this appetizer, I splurged on the prosciutto.

Have you ever had super cheap, poor-quality prosciutto? It tastes like rubber and it’s tough to bite through. Not ok.

Even on the fancy stuff, I bought 1/4 pound and only spent $6.

Rather than putting the balsamic glaze on top in a crazy artistic fashion, I like it underneath the prosciutto. It’s a fun little surprise because people won’t know it’s under there and then you’ll overhear them be like, “oooo! fun!”

And if for some reason you make this and then decide you want to be anti-social and watch television alone instead, don’t feel badly. It worked out wonderfully for me.

Prosciutto Wrapped Pears

Print this assembly!

3/4 cup balsamic vinegar (will be reduced to 3 tablespoons)
1/4 pound prosciutto, thinly sliced
3 bosc pears, halved and trimmed

1. In a small saucepan, add the balsamic vinegar and place it over medium heat. Bring the vinegar to a simmer and then decrease heat to medium-low. Cook for 5-7 minutes, and until vinegar is a syrupy consistency. Transfer to a small bowl and set aside. Note: balsamic will continue to thicken as it sits.

2. Using a melon baller, scoop out circular shapes from the pears. Note: If you have a little trouble and some of them aren’t perfectly shaped, not to worry; alternatively, you can sandwich two awkward pear balls together and wrap them in the prosciutto. Proceed to wrap the pear balls with the prosciutto and place a skewer in its center.

3. Using a teaspoon, drop small dollops of balsamic glaze on your serving dish. Place the prosciutto skewers atop the balsamic glaze and serve.

{ 26 comments… read them below or add one }

Margherita December 13, 2012 at 1:40 am

Prosciutto crudo is probably one of the finest food around.
I once visited the caves of San Daniele in Friuli (North-East of Italy) where prosciutto it’s produced. It was fascinating to see that they’re still using the traditional methods dating back to the Celts. The best part is that it’s a completely natural food, free from additives and preservatives, made with just 100% Italian organic pork and sea salt.

Your recipe has to be the best way to celebrate this amazing cured meat. Prosciutto, pear and balsamic vinegar such a great combination!


enrique December 13, 2012 at 2:56 am

i wish you would have photographed the pear pieces. totally unimportant but would have been nice to see included with the toothpick photos


little kitchie December 13, 2012 at 3:25 am

great app idea. love the little balsamic surprise! oh, and i WANT those glitter skewers.


Abby @ The Frosted Vegan December 13, 2012 at 5:57 am

Ohh love that glaze up in there!


Stacey December 13, 2012 at 7:25 am

I’m always guilty of making a pig of myself over what I brought to the party. Whatever! I like my taste.


Michelle December 13, 2012 at 8:43 am

After touring a prosciutto factory in Parma, I can’t bring myself to buy the sub-par stuff anymore. It is definitely like rubber.

Hiding the balsamic is awesome. And sneaky. I like it.


Allie @ 6000 Miles to Home December 13, 2012 at 8:53 am

I love the idea to just plop the skewers on top of some balsamic – it looks so classy and serves the purpose perfectly! Great recipe.


Katie @ Blonde Ambition December 13, 2012 at 9:34 am

Love this, it fits perfectly under my most favorite recipe category: “things you can make super easily, then bring to a party and trick everyone into thinking you’re fancy” :)


Loretta | A Finn In The Kitchen December 13, 2012 at 9:46 am

I’m normally not a huge appetizer fan, but you’ve got me with these…

But they’d probably never make it to the party if you know what I mean :)


Catherine December 13, 2012 at 9:52 am

I usually thicken my balsamic vinegar myself and love proscuitto with melon…can’t wait to make it for the holiday appetizers. Thanks for sharing.


Laura (Blogging Over Thyme) December 13, 2012 at 10:12 am

Nice! This looks delicious, love the presentation too. And I totally agree, bad prosciutto is BAD.


Meghan December 13, 2012 at 10:30 am

So… where did you get the toothpicks?!


Adrianna December 13, 2012 at 10:33 am

I got the toothpicks at Michael’s Craft Store and then taped glitter tape onto them. :)


Chloe Moon December 13, 2012 at 10:32 am

A lot of my family isn’t a fan of prosciutto but I make it up for all of them. It’s delicious and yeah if you buy it little amounts it’s not that expensive and you really can only get the good stuff. Wrapped around pears? That sounds interesting…I have to check this out! =)

Ergo – Blog


Pablo C. December 13, 2012 at 12:01 pm

Is a good meal for most occations!


NicoleD December 13, 2012 at 1:08 pm

I love the balsamic surprise underneath! I now want to watch Bridget Jones’ Diary. Totally appropriate with its wintery London scenes, I think.


Nancy December 13, 2012 at 2:53 pm

Yummy! Love pears.

Nancy, Colorado Springs Roofing


Sarah December 13, 2012 at 3:24 pm

I love this kind of simple elegant winter cocktail food. So easy to do, and yet impressive enough for those guests who you want to impress!


Jayne December 13, 2012 at 6:14 pm

Is that balsamic reduction? I’ve been seeing thick balsamic glaze like this all over the net but mine is more of the runny kind. Does that mean I’d need to reduce mine with, like, some sugar to get it so thick?


Jayne December 13, 2012 at 6:15 pm

oops… I left out reading the first step of your recipe. :-( So sorry. I guess I got too excited and reacted faster than my brain.


Hilary December 13, 2012 at 8:18 pm

“Atop” – love it!
and if you don’t eat all your own appetizer that just means all your friends are awesome cooks too!!!


Barbara Bamber | justasmidgen December 14, 2012 at 9:10 am

I love discovering new, quick and flavorful appetizers that impress the guests.. this is one of them! Great idea!


Leah December 14, 2012 at 1:30 pm

I love that little secret pool of balsamic under there – very dignified!


Smitten Foodie December 16, 2012 at 7:34 pm

What a great appetizer for New Years! That and something sparkling to drink and we’ll be set:) thank you for sharing.


Holly Henderson December 28, 2012 at 10:22 am

Your food photography just gets better and better–you really bring out the best of the food and make it look so awesome.


Sue P May 16, 2013 at 5:57 pm

These look delicious and so easy, they are a winner!
Love your sense of humour too.
Sue P


Leave a Comment

{ 6 trackbacks }

Previous post:

Next post: