Best Fresh Pears With Parmigiano Reggiano And Balsamic Vinegar Recipes

FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR

Fresh Pears With Parmigiano-Reggiano and Balsamic Vinegar image

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!

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe Anjou pears or 3 comice pears
1 small lemon, juice of
3 -4 ounces parmigiano-reggiano cheese, in 1 piece
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 teaspoon dark brown sugar

Steps:

In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
Halve and core the pears, leaving the skins on.
Slice each halve into long thin slivers.
Drizzle with a little lemon juice to keep from turning brown.
Fan out about 4 or 5 pieces of pears on each of six salad plates.
At the base of the fan place a knob of cheese.
Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

Nutrition Facts : Calories 110.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 243.3, Carbohydrate 14.2, Fiber 2.6, Sugar 8.5, Protein 5.8

POACHED PEARS WITH PARMIGIANO

Poached Pears With Parmigiano image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 Bosc pears, peeled, cored and quartered
Half-bottle ice wine
2 Tbsp. balsamic vinegar
2 Tbsp. honey
1 cinnamon stick, broken in half
2 whole cloves
2 Tbsp. unsalted butter
8 oz. parmigiano-reggiano cheese

Steps:

In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon.
Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese.
Drizzle everything with the reduced ice wine syrup.

PARMIGIANO-REGGIANO WITH BALSAMIC VINEGAR

Parmigiano-Reggiano with Balsamic Vinegar image

Categories Cheese No-Cook Cocktail Party Vegetarian Quick & Easy Vinegar Parmesan Fall Gourmet

Yield Serves 4 as an hors d'oeuvre or cheese course

Number Of Ingredients 3

Ingredients

a 1/2-pound piece Parmigiano-Reggiano
1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (800) 999-0306, ext. 269

Steps:

With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.

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