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Pears and Bocconcini with Cranberry and Balsamic Vinegar Jam 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
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

Pears and Bocconcini with Cranberry and Balsamic Vinegar Jam

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  • Gluten-free
6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/3 lb
    (150 g)
    fresh or frozen cranberries
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  • 1/2 cup
    (125 mL)
    sugar
  • 1/4 cup
    (60 mL)
    water
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    FIJI NATURAL WATER

    FIJI NATURAL WATER

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    1 L

  • 2 Tbsp.
    (30 mL)
    balsamic vinegar

  • Pinch of Salt
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    66 g - 1 kg SELECTED VARIETIES

  • 3
    very firm pears
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  • 2 cups
    (500 mL)
    water
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    FIJI NATURAL WATER

    2 for $5.00 OR $2.99 EA.

    1 L

  • 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
Imprimer ma sélection

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.

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