How to Make Mascorpone Stuffed Pears with Prosciutto - as part of the food and kitchen series by GeoBeats. My name is Melissa Furano, and I am the Chef/Owner of Sweet Melissa's Personal Chef Service here in San Francisco, California. First one we are going to do are mascarpone stuffed pears wrapped with proscuitto and drizzled with a balsamic reduction. So the first thing you are going to want to do is take your pear, I am using organic Bartlett pears, and cut them in half, and once you have got them in half you want to take a melon baller and remove the seeds and the core. And remove the stem as well just by trimming it off both ends. And then you have your mascarpone cheese, which is an Italian sweet cream cheese. I am going to add a little bit of salt and pepper to season it, and mix it. Once you have got that all mixed together you can use the spoon to stuff the center of the pear. And use the back of the spoon to scrape off the excess. Once you have got this stuffed here, you are going to take your knife and cut the pear into three lengthwise segments, taking care to keep the cheese inside the center of the pear. The colder the cheese, the easier it is to keep from smushing out the sides. Then you are going to take some thinly sliced proscuitto, and you can cut each slice probably about in half so that it as a little bit thinner than the width of the pear, and just gently wrap it around and place it on your platter. I like to place it on a little bed of greens because I think it adds nice color. And then to finish it off I have a balsamic reduction which I made just by reducing balsamic vinegar over low heat for about 30 minutes until it becomes like a syrupy consistency. You can just drizzle it over the top. And that is how you make mascarpone stuffed pears.
