Burrata Recipe

Preparation of Burrata with Poached Pears and Cocoa Nib Gastrique

1. 1

   Poach the Pears

   In a medium saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Peel the pears and slice them in half, removing the cores. Add the pears to the saucepan and simmer for 15-20 minutes until tender. Remove the pears and set aside.

2. 2

   Make the Cocoa Nib Gastrique

   In the same saucepan, add the red wine vinegar and cocoa nibs. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and strain out the cocoa nibs. Season with salt and black pepper to taste.

3. 3

   Grill the Ciabatta

   Grill the ciabatta slices until golden brown and crispy on both sides. This should take about 2-3 minutes per side on medium heat.

4. 4

   Assemble the Dish

   On a plate, place the grilled ciabatta slices. Top each slice with a piece of burrata cheese. Arrange the poached pear halves around the burrata, then drizzle the cocoa nib gastrique over the top. Garnish with fresh thyme if desired.