Pear And Burrata Recipe
red wine poached pear, fresh burrata cheese, pistachios, hibiscus reduction, furikake pistou
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Ingredients
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Poached Pears
Hibiscus Reduction
Furikake Pistou
Cheese & Garnish
Method
Poached Pears
- 1
Prepare pears
Peel the pears, leaving the stem intact. Trim a small slice from the base so each pear stands upright. If cores are large, use a melon baller to remove a small portion from the bottom without piercing through the top.
- 2
Make poaching liquid
In a wide saucepan large enough to hold the pears upright, combine the red wine, water, granulated sugar, and honey. Add star anise, cinnamon stick, sliced ginger, split vanilla bean (or extract), and a strip of lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- 3
Poach pears
Reduce heat to low so the liquid is at a bare simmer. Add the prepared pears, standing them upright if possible. Poach gently for 20–30 minutes until pears are tender when pierced with a knife (time depends on ripeness). Spoon poaching liquid over pears occasionally to ensure even color. Turn pears in the liquid once or twice if they do not fit upright.
- 4
Cool in poaching liquid
Remove the pan from heat and let the pears cool completely in the poaching liquid to absorb the flavor and color, about 1–2 hours. For deeper color, refrigerate pears in the liquid overnight.
- 5
Reserve poaching liquid
Once cooled, carefully remove pears and reserve the poaching liquid for service or to blend into the hibiscus reduction (see next section).
Hibiscus Reduction
- 6
Brew hibiscus
Combine dried hibiscus petals and 250 ml water in a small saucepan. Bring to a simmer, then remove from heat and steep for 10 minutes to extract color and tartness.
- 7
Strain and sweeten
Strain the hibiscus infusion through a fine sieve into the saucepan, pressing to extract liquid. Add 50 g sugar and the optional 50 ml red wine (or 2–3 tbs of reserved poaching liquid) and return to a gentle simmer.
- 8
Reduce to syrup
Simmer over medium-low heat until the liquid reduces by about half and reaches a syrupy consistency that lightly coats the back of a spoon, about 8–12 minutes. Stir occasionally to prevent scorching.
- 9
Finish
Remove from heat, stir in 1 tablespoon lemon juice, and taste for balance—add a pinch more sugar if too tart. Cool to room temperature; the reduction will thicken more as it cools. Keep warm or at room temperature for plating.
Furikake Pistou
- 10
Toast pistachios
Toast the shelled pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly browned; cool slightly.
- 11
Blend pistou
In a small food processor or with an immersion blender, combine toasted pistachios, basil leaves, toasted sesame seeds, furikake seasoning, lemon zest, and salt. Pulse while streaming in the extra-virgin olive oil until you reach a coarse, spreadable pesto-like texture. Scrape down the bowl as needed. The mixture should be slightly chunky so it provides texture on the plate.
- 12
Adjust seasoning
Taste and adjust salt or lemon zest. If too thick, add up to 1 teaspoon more olive oil to loosen. Transfer the pistou to a small bowl for plating.
Cheese & Assembly
- 13
Warm burrata (optional)
If you prefer the burrata slightly soft, bring to room temperature about 30 minutes before plating. For a warm option, briefly (30–60 seconds) dip each burrata ball in very warm water and pat dry—do not melt.
- 14
Plate pears and burrata
Place one poached pear half or whole (as served) on each plate. If pears were left whole, slice in half lengthwise for easier serving and place one half per tasting portion. Spoon a generous dollop (about 1 tablespoon) of furikake pistou beside the pear. Place one small burrata ball next to the pear and pistou.
- 15
Finish with reduction and pistachios
Using a spoon or squeeze bottle, drizzle the hibiscus reduction artistically around the pear and lightly over the burrata. Scatter the toasted chopped pistachios over the pear and around the plate for crunch.
- 16
Garnish and season
Sprinkle a small pinch of flaky sea salt over the burrata and a few cracks of black pepper. Add a few microgreens or baby basil leaves. If desired, spoon a teaspoon of reserved poaching liquid around the plate for additional depth.
- 17
Serve
Serve immediately as part of the chef's tasting menu. Each portion should showcase the sweet-tart pear, creamy burrata, nutty pistachio crunch, herbal furikake pistou, and bright hibiscus reduction.
