Honey-Poached Pears with Burrata
Serves 6, Cut recipe in half to serve 3
Prep time: 2 hrs 30 min
Cook time: 30 min
Ingredients:
6 pears, firm (stem still attached) - Bosc are a good choice & Starkrimson would also be great variation
1 (750-ml) bottle dry vermouth
1 cup water
6 tablespoons (128 grams) honey or 1/3 cup cane sugar
1 pinch flaky salt, plus more to finish
12 ounces burrata, divided into 6 equal portions( this for final plate)
Directions:
Find a pot that comfortably fits the 6 pears standing up. Aprox 3-quart saucepan
To the pot (saucepan) add the vermouth, water, honey, and a pinch of salt . Set on the stove over medium heat to bring to an easy simmer, stirring occasionally, until the honey dissolves.
Meanwhile, peel the pears in big, long strips from stem to bottom. You want the pears as smooth as possible and keep the stems attached. Not the end of the world if you lose a stem, it will taste the same.
Once simmering, carefully add the pears to the simmering poaching liquid. Find a cover/lid to cover the pears that’s one size too small for the pot, this so it helps keep the pears submerged. Adjust the heat to maintain a gentle simmer (boiling is too harsh for the fragile fruit).
Simmer the pears, covered, for 10 to 25 minutes. You want them poached not “cooked” so medium firm. Turn them frequently so they cook evenly. After 10 minutes, start checking them often so they don’t overcook.You want them poached not “cooked” so medium firm Check the pears by piercing the bottom of the pear with toothpick; it should meet little resistance. Keep in mind that the pears will continue to cook off the heat so you want them slightly less tender than you’d like to serve them. Also if some cook faster than others remove them from the simmer. Once they are at your desired softness, remove the pears from the pot and add to a 2.5-quart baking dish.
Once the pears are removed from the pot there will be leftover liquid, raise the heat under the pot and bring remaining liquid to a boil. Boil for about 20 minutes, or until the poaching liquid has thickened into a syrupy consistency. Try to eyeball it as you are looking for about about 1 to 1 1/4 cups of thickened liquid. Less if you like it thicker.
Pour the syrup over the pears. Refrigerate until totally chilled, at least 2 hours.
Once cooled and this could be overnight, Add each whole pear to a shallow bowl. Pour an even amount of syrup on top of each pear. Add 1 portion of burrata (about 2 ounces) alongside each pear. Sprinkle flaky salt on top. It’s ready to enjoy!