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Parma ham with glazed pears

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 6
Servings 4
Time 15


  • 210
    (250ml) white sugar
  • 4
    ripe pears, peeled, halved and cored
  • 250
    balsamic vinegar
  • 105
    (125ml) brown sugar
  • 1
    packet fresh rocket leaves
  • 400
    Parma ham


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 boil.

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.


Read more on: pork  |  slow cook

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