In a medium saucepot, place the pears, add one cup of white wine and sugar and bring the liquid to a simmer over medium heat. Cover the pot with a lid and simmer until the pears are fork-tender. When cooled, remove the cores from the pears with a spoon and discard.
Slice the pears and place them over Prosciutto Toscano DOP, mozzarella and garnish with two basil leaves.


4 Bosc pears
4 sheets of shaved Prosciutto Toscano DOP
2 basil leaves
2 tbs sugar
1 cup of white wine