Ingredients
5 ounces
Carando Uncured Genoa Salame
5 ounces
8 ounces
Burrata Cheese
8 ounces
4
Bosc Pears, Peeled
4
2 cups
Red Wine
2 cups
2 cups
Water
2 cups
1
Cinnamon Stick
1
2
Cloves
2
4
Star Anise Pods
4
4
Bay Leaves
4
1/2 cup
Granulated Sugar
1/2 cup
2 tablespoons
Hot Honey
2 tablespoons
Fresh Mint, for garnish
Crostini, for dipping
Directions
Combine the wine, water, cinnamon stick, cloves, star anise, bay leaves, and sugar in a pot and bring to a bare simmer.
Add the pears and poach for 1 hour. Remove from heat and allow to cool in the poaching liquid.
Once the pears reach room temperature, remove from the liquid and allow to dry slightly.
To assemble: Slice the pears and arrange around the burrata, then arrange the salami around it as well. Drizzle with hot honey and garnish with mint. Serve with crostini.
Life is Delicious. Savor It.
