Pinot Noir Poached Pears & Burrata Crostini
Happy New Year! Most of us are headed back to work this week but the joyful, relaxed moments in the kitchen don’t need to stop now. Pour a glass of Vintner’s Reserve Pinot Noir for yourself, and use the rest to slow poach bosc pears to perfection. Sliced and served over creamy burrata cheese and warm crostini toasts, and you have a perfect appetizer to serve post-holiday guests.
- 4 Bosc pears
- 2 springs thyme
- 1 tbsp peppercorns
- 1 tbsp salt
- 1 orange, segmented
- ½ cup sugar
- 3 cups Vintner's Reserve Pinot Noir
- 2 cups burrata
- 1 baguette, sliced and toasted
- chervil, for garnish
- flaky sea salt, for garnish
- Pour wine into the basin of a large pot with lid. Add oranges, sugar, thyme, sugar, salt, and peppercorns. Stir to combine.
- Peel and halve pears. Carve out seeds with a spoon. Add to the wine mixture in the pot. Cover and simmer over medium heat for 30 minutes. Pears are ready tender when pierced with knife.
- Preheat the oven to 350' F. Slice baguette into half inch toasts. Spread on a baking sheet and drizzle with olive oil. Toast for 15 minutes.
- To assemble, spread a tablespoon of burrata onto a piece of toast. Slice pear halves into bite-sized pieces and place atop the bread and cheese. Garnish with chervil. Repeat and assemble enough to serve your crowd. You may have leftover pears. They can be kept for 3 days in the refrigerator and used in a wide variety of other dishes from salads to grilled sandwiches.