Poached pears with Prosciutto di Parma PDO
- 4 Bosc pears
- 4 sheets of shaved PROSCIUTTO DI PARMA PDO
- 2 basil leaves
- 2 tbs sugar
- 1 cup of MOSCATO D’ASTI Docg
- 2 balls of fresh mozzarella
In a medium sauce pot, place the pears, add one cup of Moscato d’Asti Docg and sugar and bring the liquid to a simmer over medium heat. Cover the pot with a lid and simmer until the pears are fork tender. When cooled, remove the cores from the pears with a spoon or pairing knife and discard.
Seperately, cut the balls of mozzarella in half, season to taste with salt and pepper and place a half ball in the center of a bowl.
Slice the pears and place them over the mozzarella and garnish with two basil leaves .