There’s nothing quite like home. As much as Corey and I like our new home in Chicago, there will always be a special place in our hearts for Florida. As we each made our treks home to Florida to celebrate the holidays with our family, particular aspects of the landscape stood out to us, welcoming us back. For Corey, he missed the pine trees and upon first glace wanted to give one a hug. For me, I missed the glorious blue skies and the dazzling Florida sun—Florida is after all the Sunshine State and Chicago unfortunately is not.

Upon return I wanted to preserve a little of Florida with me and that is what inspired this table décor, a little reminder of Florida and the many days spent on the beaches. When we returned to Chicago, our first snow awaited us. It was quite magical in and of itself. I think the cold is more bearable with snow to go along with it! So our table was set with scenes of Florida and meanwhile snow was falling out the window. The best of both worlds, I suppose.

Sometimes the simplest foods can be the most satisfying. This appetizer requires very minimal effort and yet is highly elegant and delicious. Simply make the balsamic reduction and when ready to serve, cut the pears and arrange on plates with the prosciutto. Drizzle with the syrup. A sophisticated appetizer, ready in minutes.

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Pear and Proscuitto with Balsamic Syrup

Print recipe

Serves	4
From magazine	Everyday Food, January 2008

Ingredients

• 1 cup balsamic vinegar
• 2 red Bartlett pears (cored, halved, and thinly sliced)
• 4 ounces thinly slice Proscuitto

Directions

Balsamic Syrup

Step 1

In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 4 tablespoons, about 10 minutes.

Step 2

Divide the pear slices between four plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired.