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Apples with ham and Balsamic Vinegar of Modena Ponti

Apples with ham and Balsamic Vinegar of Modena Ponti
Ingredients
Praga ham 300 g
4 renette apples
8 scallions
sage
parsley
butter
Balsamic Vinegar of Modena Ponti

Preparation
Peel and core the apples, cut them in two halves horizontally, to get 8 small “bowls”. Brush with melted butter and place in an oven-proof dish at 200°C for 30 minutes, take them out and sprinkle with some Balsamic Vinegar of Modena Ponti. Finely chop the ham and brown with a knob of butter. Add the apple pan drippings, turn off the stove and put the ham in the “bowls”. Sprinkle some chopped parsley over them.