Place the white sugar in a non-stick frying pan and heat over a low heat until melted and caramelised.Add the pears to the syrup and cook until just tender.Remove from the heat and set aside.
Heat the balsamic vinegar and brown sugar in a small saucepan and bring to the biol.Reduce the heat and simmer until the mixture forms a thin syrup.
To serve, place a bed of rocket leaves on each plate.Cut and fan the pears and place on top of the rocket.Top each portion with parma ham and drizzle with the reduction.
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