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Pears and Bocconcini with Cranberry and Balsamic Vinegar Jam
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poires-bocconcini-confiture-canneberges-balsamique-4372.jpg
PT20M
PT15M
PT35M
Preheat the oven at 400°F( 200°C).In a pan, combine cranberries, sugar and water. Bring to a boil.After a few minutes, when cranberries have softened but are still whole, remove half and set aside.Add vinegar and salt to remaining mixture and boil until jam thickens.In the meantime, quarter unpeeled pears lengthwise.Remove core and soak wedges in water and lemon juice for a few seconds to prevent discolouration.Place wedges peel-side down on a baking sheet. Top each with a spoonful of jam.Bake 2 to 3 minutes and remove from oven.Top each wedge with a slice of Bocconcini.Broil 1 to 2 minutes until cheese is slightly melted, without fully cooking pear.When ready to serve, top with a few whole cranberries and sprinkle with Parmesan cheese.
6
Féd. producteurs de lait du Québec
0
0
0
0
1/3 lb (150 g) fresh or frozen cranberries
1/2 cup (125 mL) sugar
1/4 cup (60 mL) water
2 Tbsp. (30 mL) balsamic vinegar
Pinch of Salt
3 very firm pears
2 cups (500 mL) water
1/4 cup (60 mL) lemon juice
1/2 lb (225 g) Bocconcini, drained and cut into 1/4 in. (5 mm) slices
1/4 cup (60 mL) canadian parmesan, finely grated
Pears and Bocconcini with Cranberry and Balsamic Vinegar Jam
-
![]()
Gluten-free
6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
1/3 lb
(150 g)fresh or frozen cranberries
-
1/2 cup
(125 mL)sugar
-
1/4 cup
(60 mL)water
-
2 Tbsp.
(30 mL)balsamic vinegar
-
Pinch of Salt
-
3
very firm pears
-
2 cups
(500 mL)water
-
1/4 cup
(60 mL)lemon juice
-
1/2 lb
(225 g)Bocconcini, drained and cut into 1/4 in. (5 mm) slices
-
1/4 cup
(60 mL)canadian parmesan, finely grated
Preparation
Preheat the oven at 400°F( 200°C).
In a pan, combine cranberries, sugar and water. Bring to a boil.
After a few minutes, when cranberries have softened but are still whole, remove half and set aside.
Add vinegar and salt to remaining mixture and boil until jam thickens.
In the meantime, quarter unpeeled pears lengthwise.
Remove core and soak wedges in water and lemon juice for a few seconds to prevent discolouration.
Place wedges peel-side down on a baking sheet. Top each with a spoonful of jam.
Bake 2 to 3 minutes and remove from oven.
Top each wedge with a slice of Bocconcini.
Broil 1 to 2 minutes until cheese is slightly melted, without fully cooking pear.
When ready to serve, top with a few whole cranberries and sprinkle with Parmesan cheese.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
