Pears and Bocconcini with Cranberry and Balsamic Vinegar Jam

Pears and Bocconcini with Cranberry and Balsamic Vinegar Jam
  • 6 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1/3 lb
    (150 g)

    fresh or frozen cranberries

  • 1/2 cup
    (125 mL)


  • 1/4 cup
    (60 mL)


  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • Pinch of Salt

  • 3

    very firm pears

  • 2 cups
    (500 mL)


  • 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


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