Fresh Pears With Parmigiano Reggiano And Balsamic Vinegar

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A splendid recipe adapted from the splendid table: recipes from emilia-romagna, the heartland of northern italian food by lynne rossetto kasper. This is best eaten right away!!

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Steps

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In a small bowl , vigorously whisk the vinegars and dark brown sugar together.

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Halve and core the pears , leaving the skins on.

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Slice each halve into long thin slivers.

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Drizzle with a little lemon juice to keep from turning brown.

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Fan out about 4 or 5 pieces of pears on each of six salad plates.

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At the base of the fan place a knob of cheese.

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Moisten each chunk with a few drops of balsamic vinegar , and serve.

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Enjoy !.

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Ingredients

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anjou pears, lemon, juice of, parmigiano-reggiano cheese, balsamic vinegar, red wine vinegar, dark brown sugar