Buffalo mozzarella with poached pears, toasted pine nuts, and grilled country bread
MasterChef Canada's Claudio Aprile shares one of the recipes he's best known for.
SERVES
2
TO
3
Ingredients
For the poached pears:
- 1 cup honey
- 1 cup sugar
- 4 pieces Star Anise
- 2 cinnamon sticks
- 10 cloves
- 4 cups water
- 4 bartlet or Bosh pears peeled
For the pine nuts:
- 1 cup toasted pine nuts
For the rosemary oil:
- 1 cup olive oil
- 2 sprigs of rosemary
For the cheese:
- 1 ball mozzarella di Bufala
Directions
For the pears:
- Dissolve honey in a small amount of the water; add all ingredients together in one pot and poach for roughly 20 minutes.
- When cooked but still firm pull out cool liquid and store pears in it.
For the rosemary oil:
- In a small pot mix oil and rosemary. Bring up to warm temp and let sit in a warm place for about four to 24 hours. Strain and reserve.
For the bread:
- Brush bread with roasted garlic oil and grill until crispy.
For the cheese:
- By hand tear the cheese into bite size pieces.
To serve:
When ready to eat, grill bread, dress cheese with rosemary oil and Maldon salt, drizzle with honey and sprinkle pine nuts. Top with micro basil or cress.
