Pear Compote With Cheeses
This delightful recipe features a luscious pear compote, delicately spiced and caramelized, accompanied by a selection of rich and savory cheeses on crispy crostini. With layers of flavor and textures, this elegant platter is perfect for sharing at your next gathering.
— Constant Cookbook
Ingredients
- 2 pears such as Bartlett or Bosc, peeled, quartered, cored and coarsely chopped
- 1 star anise or cinnamon stick
- 2 1/2 Tbs. fruity white wine such as Riesling
- 1 Tbs. sugar, or to taste
- 4 oz. aged pecorino romano cheese
- 4 oz. Maytag or other blue cheese
- About 24 toasted crostini (see note above) or large crackers
Instructions
- <b>Cook the pears</b>
- In a fry pan over medium-low heat, combine the pears, star anise, wine and sugar. Bring to a gentle simmer and cook, stirring occasionally, until the pears are almost falling apart, about 12 minutes. Let cool to warm room temperature. (The compote may be refrigerated for up to 8 hours; bring it to room temperature before serving.)
- <b>Arrange the platter</b>
- Transfer the compote to a bowl and place on a large platter. Arrange the cheeses and crostini around the compote and serve. Alternatively, layer a slice of cheese and a dollop of compote on each crostini, arrange on a serving platter and serve. Makes about 24 pieces.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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