Preheat oven to 375 degrees. Cut prosciutto into 24
two-inch squares. Place one square (overlapping any
tears) in each cup of a mini cupcake tin.
Bake until fat turns golden, about 15 minutes.
Using a fork, immediately transfer to a paper towel
to drain; cool completely. In a small bowl, combine
pear and juice. Place 1/2 teaspoon mixture in each
cup just before serving.
Originally Submitted
11/22/2011
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