Fresh Pears With Parmigiano Reggiano And Balsamic Vinegar Recipes

Steps:

• In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
• Halve and core the pears, leaving the skins on.
• Slice each halve into long thin slivers.
• Drizzle with a little lemon juice to keep from turning brown.
• Fan out about 4 or 5 pieces of pears on each of six salad plates.
• At the base of the fan place a knob of cheese.
• Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

Steps:

• In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon.
• Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese.
• Drizzle everything with the reduced ice wine syrup.

Steps:

• With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.