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Fried Pears with Frisee, Prosciutto di Parma® and Balsamic Glaze



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2 cups balsamic vinegar
1 tbsp. sugar
3 firm (about 2 lb.) ripe pears (Bartlett, Bosc or Anjou)
1/2 cup flour
1 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 cup breadcrumbs, dried, unseasoned
2 large eggs
1/2 cup plus 1 tbsp. olive oil, divided
2 tbsp. lemon juice
1/2 lb. Prosciutto di Parma®, sliced paper thin
6 cups frisee lettuce


  1. 1
    Prepare Balsamic Glaze: In a large skillet over high heat, bring vinegar and sugar to a boil. Reduce heat to medium; simmer until mixture is reduced to about 3/4 cup and coats the back of a spoon, about 20 minutes.
  2. 2
    Cut pears into fourths. On a large plate, combine flour, 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Put breadcrumbs on another large plate. In a small bowl, whisk eggs until blended.
  3. 3
    Coat pear slices with flour mixture, shaking off excess; dip into eggs, then into breadcrumbs.
  4. 4
    In a large skillet over medium-high heat, heat 1/2 cup of the oil. Add pears and cook, in batches, until golden and tender, about 5 minutes. Drain pears on paper towels.
  5. 5
    In a small bowl, combine lemon juice, and the remaining 1 tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. pepper; set aside.
  6. 6
    To assemble: Arrange pears, Prosciutto di Parma® and frisee on 6 chilled salad plates. Drizzle each serving with lemon mixture, dividing evenly, and about 1 tbsp. Balsamic Glaze.


Chef Todd English, Figs Restaurant, Boston

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preparation methods
cuisines European, Italian
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