Parmigiano Reggiano D.O.P., pears and vinegar

Recipe ingredients:

(for 10 finger foods)

2 Williams pears
10 flakes of Parmigiano Reggiano aged 24 months
A few drops of Traditional Balsamic Vinegar of Reggio Emilia d.o.p.

Preparation:

Wash, peel and cut pears into 6 parts.
Boil briefly into a syrup at 30°.
Cool and store in a cool place.

Presentation:

Serve with a sliver of Parmigiano Reggiano aged 24 months and a dash of Traditional Balsamic Vinegar of Reggio Emilia d.o.p.