Pear and Bocconcini with Cranberry and Balsamic Vinegar Jam
Our dietitians' favouriteThis is the Pear and Bocconcini with Cranberry and Balsamic Vinegar Jam recipe.
- Prep: 20 min
- Cooking: 15 min - 20 min
Ingredients
- 5 oz (150 g) fresh cranberries or frozen cranberries
- 1/2 cup (125 mL) sugar
- 1/4 cup (60 mL) water
- 2 tbsp (30 mL) balsamic vinegar
- of salt
- 3 very firm Bosc pears
- 2 cups (500 mL) water
- 1/4 cup (60 mL) lemon juice
- 8 oz (250 g) Canadian Bocconcini cheese drained and cut into 1/4 inch (5 mm) slices
- 1/4 cup (60 mL) finely grated Canadian Parmesan
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Preparation
In a medium saucepan, combine cranberries, sugar and 1/4 cup (60 mL) water. Bring to a boil. After a few minutes, when cranberries have softened but not burst, remove half and set aside. Add vinegar and salt to remaining mixture and boil until jam thickens (about 10 minutes).
In the meantime, quarter unpeeled pears lengthwise. Remove core and let pear slices sit in water and lemon juice for a few seconds to prevent discolouration. Place each wedge skin-side down on a cookie sheet. Top with a spoonful of cranberry jam. Broil under preheated broiler for 2 to 3 minutes and remove from oven.
Top each wedge with a slice of Bocconcini. Broil for 1 to 2 minutes, just until cheese is slightly melted. Do not cook pear.
At serving time, top with a few of the reserved cranberries and sprinkle with Parmesan.
Tips
Vary presentation by cutting pears crosswise to create rings about 1/4 inch (5 mm) thick.
Cranberry jam can be prepared up to a week ahead. Keep refrigerated and heat slightly in the microwave before assembling canapés.
Replace Bocconcini with mini Bocconcini
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Nutritional information
Per serving| Energy: | 113 Calories |
| Protein: | 4 g |
| Carbohydrate: | 16 g |
| Fat: | 4 g |
| Fibre: | 1.5 g |
| Sodium: | 37 mg |
| (% DV*) | |
|---|---|
| Calcium: | 70 mg |
