Prosciutto and Pear

Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2

Peel and core 2 large pears and slice each into 8 wedges. Wrap each wedge with 1 thin slice high quality prosciutto. Serve immediately. This can also be done with melon balls wrapped with prosciutto.

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