5 Ingredients or Fewer
Honey-Poached Pears With Burrata
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12 Reviews
Sandy C.
January 1, 2022
Absolutely delicious and easy to make ahead! The pear really took center stage and it’s flavors were highlighted by the cheese.
Becka
January 17, 2019
Delicious and different! Husband and I thoroughly enjoyed this for dessert two nights in a row! (We made four pears instead of six). Drizzled the whole thing with a little extra honey and sprinkled with Maldon salt before serving- perfection!
Lauren R.
January 12, 2019
I was so excited to make this, but I must have done something wrong. Poached the pears for about 35 minutes and they’re not soft enough. Also, when I tried to continue cooking the “syrup” it did not become any more congealed. Just remains liquid.
Emma L.
January 14, 2019
Hi Lauren! Sorry to hear that. 35 minutes is a long time...were the pears very firm? And the syrup should remain liquidy—the boiling just reduces it a bit. If you want it even thicker, cooking longer should do the trick.
Denise P.
January 9, 2019
How far in advance can the pears be refrigerated. I know it says at least two hours but can I poach them the day before? Making for a dinner party on Saturday. Can't wait! Thanks.
cosmiccook
January 6, 2019
You show Dolin white vermouth; other than color would red vermouth work as well--I have an extra bottle I got by mistake and would love to use it up.
Emma L.
January 6, 2019
Hi! Red vermouth is a lot sweeter, so I would either dilute it more with water, reduce the amount of honey, or both.
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