Recipe information
Make Burrata in just 45m. poached pears, coca nib gastrique, grilled ciabatta
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Ingredients
Burrata with Poached Pears and Cocoa Nib Gastrique
Preparation of Burrata with Poached Pears and Cocoa Nib Gastrique
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. 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. 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. 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.
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