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Pear Wedges with Prosciutto and Mint
- 1 tablespoon olive oil
- 2 teaspoons canned pear nectar
- 1 teaspoon Sherry wine vinegar
- 1/4 teaspoon aniseed, lightly crushed
- 2 tablespoons sliced fresh mint, divided
- 1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
- Thin prosciutto slices
Directions:View on Bon Appetit
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