Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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
0 0 0 0
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

Rate this recipe
0 Vote
  • Gluten-free
6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 lb
    (150 g)
    fresh or frozen cranberries
    You might like:

    Flyer Deal  (1)
    RASPBERRIES

    RASPBERRIES

    2 for $5.00

    170 g PRODUCT OF U.S.A. OR MEXICO BLACKBERRIES 170 g PRODUCT OF MEXICO


  • 1/2 cup
    (125 mL)
    sugar
  • 1/4 cup
    (60 mL)
    water
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
    You might like:

    Flyer Deal  (1)
    SELECTION WHITE VINEGAR

    SELECTION WHITE VINEGAR

    $1.99 ea.

    2.5 L SELECTED VARIETIES



  • Pinch of Salt
  • 3
    very firm pears
    You might like:

    Flyer Deal  (1)
    LARGE ABATE PEARS

    LARGE ABATE PEARS

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA EXTRA FANCY GRADE 4.39/kg


  • 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
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.