- 1/2 cup balsamic vinegar
- 1/4 cup Chinese vinegar
- 2 Asian pears, peeled and julienned
- 1 lime, juiced
- Fresh cracked black pepper
- 8 thin slices of Prosciutto di Parma
- 1/4 cup chive batons for garnish
In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly.