You will find many good-quality commercial compotes or chutneys at the market today, especially those made with fruits such as mango or apple. Either would be a good substitution in this recipe. Other cheeses such as Jarlsberg, mild goat cheese or Manchego would make a nice addition to this arrangement. To make the crostini, preheat an oven to 350°F. Arrange twenty-four 1/2-inch-thick baguette slices on a baking sheet and brush lightly with olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes.

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Name: Pear Compote with Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 12
Cuisine: not set
Ingredients: 2 pears such as Bartlett or Bosc peeled, quartered, cored and coarsely chopped; 2 1/2 Tbs. fruity white wine such as Riesling; 1 Tbs. sugar or to taste; 4 oz. aged pecorino romano cheese; 4 oz. Maytag or other blue cheese; About 24 toasted crostini (see note above) or lar

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INGREDIENTS

2 pears such as Bartlett or Bosc ; peeled, quartered, cored and coarsely chopped
2 1/2 Tbs. fruity white wine such as Riesling
1 Tbs. sugar ; or to taste
4 oz. aged pecorino romano cheese
4 oz. Maytag or other blue cheese
About 24 toasted crostini (see note above) or lar

servings

INSTRUCTIONS

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NOTES

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Pear Compote with Cheeses

2 pears such as Bartlett or Bosc peeled, quartered, cored and coarsely chopped
2 1/2 Tbs. fruity white wine such as Riesling
1 Tbs. sugar or to taste
4 oz. aged pecorino romano cheese
4 oz. Maytag or other blue cheese
 About 24 toasted crostini (see note above) or lar

Cook the pears
In a fry pan over medium-low heat, combine the pears, star anise, wine and sugar. Bring to a gentle simmer and cook, stirring occasionally, until the pears are almost falling apart, about 12 minutes. Let cool to warm room temperature. (The compote may be refrigerated for up to 8 hours; bring it to room temperature before serving.)
Arrange the platter
Transfer the compote to a bowl and place on a large platter. Arrange the cheeses and crostini around the compote and serve. Alternatively, layer a slice of cheese and a dollop of compote on each crostini, arrange on a serving platter and serve. Makes about 24 pieces.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

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Nutrition

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Serving Size: 1 serving (9g)
Recipe Makes: 12 servings

Calories: 68
Calories from Fat: 68 (100%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 20.2mg		6 %
Sodium 54.2mg		2 %
Potassium 2.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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