Burrata & Pears
Recipe by il Porcellino
Creamy burrata, sweet roasted pears, and crunchy Marcona almonds come together in this effortlessly elegant starter from il Porcellino. Served with crostini with homemade pear jam, it’s the kind of appetizer that disappears fast. (Pro tip: During the summer, when peaches are abundant, make a delicious seasonal swap for the pears!)
Burrata & Pears
An effortlessly elegant starter
Yield: 1-2 servings
Ingredients:
FOR BURRATA & PEARS
Half baguette, sliced into about 5 slices, cut on the bias
¼ cup pear jam (see sub-recipe)
1 4-oz. Burrata
1 Tbsp. brown butter roasted pears (see sub-recipe)
pinch Maldon salt
2 turns black pepper
1 Tbsp. chopped Marcona almonds
5 arugula leaves
1 Tbsp. extra virgin olive oil, plus more for drizzling
FOR PEAR JAM
2 lbs. pears, peeled & diced (about 4–5 medium pears)
2½ Tbsp. lemon juice
2 cups light brown sugar, packed
2 tsp. salt
FOR BROWN BUTTER ROASTED PEARS
3 Tbsp. unsalted butter
1 lb. pears, peeled and diced small (about 2-3 medium pears)
¼ tsp. salt
1½ tsp. fresh thyme leaves
Method:
FOR PEAR JAM
1. Combine pears, lemon juice, sugar, and salt in a large bowl. Toss well.
2. Transfer to a heavy-bottomed pot or wide pan.
3. Cook over medium heat, stirring often.
4. Simmer for 60–90 minutes, until thick and jammy (it will reduce significantly).
5. Cool completely—the jam will thicken further as it sets.
6. Transfer to a container, cover, and refrigerate for up to two weeks.
FOR BROWN BUTTER ROASTED PEARS
1. Preheat the oven to 350°F.
2. Melt butter in a pan and cook until browned and nutty.
3. Toss diced pears with brown butter and salt.
4. Spread pears on a sheet tray.
5. Roast in the oven for 3–5 minutes until they are softened and lightly caramelized.
6. Cool, then fold in thyme.
7. Store in an airtight container in the refrigerator for up to five days.
FOR BURRATA & PEARS
1. Drizzle the baguette slices with olive oil.
2. Place in the toaster and toast to your preference.
3. Place the pear jam slightly off to the center of the plate.
4. Place the tempered burrata in the center of the pear jam.
5. Garnish the burrata with the brown butter roasted pears, Maldon salt and fresh black pepper.
6. Garnish the burrata with Marcona almonds.
7. Thoughtfully arrange arugula around the burrata.
8. Finish by drizzling the dish with the remaining olive oil and serve with toasted crostinis.
