Pear Meets........Meat

So, I have had prosciutto wrapped around yummy melon many times, and seen it blogged about endlessly. While this delicacy is again another culinary treat given to us by my peeps (if you hadn't already  guessed....Italians) I wanted to change it up a bit..........
Now, in my previous post I mentioned that there would be apple and pear slaughter commencing soon, and this thought inspired this post.  Why not slaughter a pear in the name of prosciutto?  Understand this, I can think of a lot of reasons to murder for prosciutto, but this seemed very fitting given the time of year.  I also remembered that I had some fig infused balsamic syrup in my fridge that might be delicious with it, and with that, a fruit gave its life for meat :)

Pears and Prosciutto with Fig Infused Balsamic Syrup

Fig Infused Balsamic Syrup:

2 cups figs chopped

2 cups balsamic vinegar

1/2 cup sugar

1/2 teaspoon vanilla
1/4 teaspoon salt

2 Bartlett pears sliced

4 slices prosciutto, cut in half lengthwise

Combine all ingredients and heat over medium low heat until the balsamic vinegar is reduced and thickened, about 30-45 minutes.  Strain through a fine sieve to remove the chunks of fig and cool.  Refrigerate until use.

Now this syrup is great for drizzling on fruit or cheese, or using as a base for dressings.  My husband loves it with a little olive oil as a dipping sauce for bread.

To prep the pears just just wrap the slices in the prosciutto and then drizzle with the syrup, and you're done.  This would be good as an appetizer or as part of an antipasto plate, and I truly think that this recipe calls for one thing....... murdering all the pears you can get your hands on!