Torched Pears with Mascarpone and Prosciutto

I had this amazing appetizer at Lugano in Salt Lake City and loved the flavor profiles so much I knew I would have to try it out. So simple to make, the combination of sweet pear, crunchy brulee topping, creamy mascarpone, salty prosciutto, tangy balsamic reduction and bitter arugula makes this so craveable! The presentation is nice too - very elegant. The recipe below yields 12 servings of half a pear each, though I've found it's always good to make extra in case someone wants another helping, even if that someone is me. Enjoy!

HELPS

1. When choosing your pears, make sure they're a nice shade of yellow, indicating just the right firmness. You don't want them too hard as they'll be too difficult to eat.

2. To reduce the balsamic vinegar, simply place it in a small sauce pan and bring it to a boil, stirring occasionally, until the volume has reduced by about half. This occurs through evaporation and thickens the liquid while also intensifying and sweetening the flavor.

3. Avoid the temptation to place the pears under a broiler during step 4. Though you might brulee the top of the pears, the heat in the oven may reduce the moisture in the rest of the pear, depending on how long they're in the oven.

INGREDIENTS
6 Bartlett Pears, ripe
12 Tbs Sugar
8 oz Mascarpone
12 thin slices Prosciutto
12 basil leaves
Arugula, small pieces for garnish
4 oz Balsamic Vinegar, reduced by about 1/2

DIRECTIONS
1. Cut top off pears, then cut in half
2. Using a melon ball scooper, scoop out the seeds leaving a small hole
















3. Pat dry with towel
4. Spread 1 Tbs sugar on each half, then brulee using a butane torch































5. When cool, add just under ¾ oz of mascarpone cheese into the center of each pear half
















6. Add one slice of prosciutto onto the mascarpone
















7. Drizzle a small amount of balsamic vinegar on the top of the proscuitto
8. Crown the pear with a basil leaf
9. Place arugala on the plate around the pear
10. Drizzle balsamic vinegar on top of the arugula