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Poached Pear Crostini

Poached Pear Crostini

Double up on your Kim Crawford with this perfect pairing. Poached pear adds a subtle sweet to the savory ingredients, making for a bite-sized burst of flavor.



Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey and wine. Cook for 5-10 minutes or until the pears are just tender (not soft) when pierced.

Carefully remove the pear wedges with tongs and place on a tray.

Reduce the liquid in the saucepan by two-thirds – it should have a syrupy consistency. This will take 10-12 minutes.

Pour the syrup into a small bowl and allow to cool while you prepare the crostini.

Turn oven to broil. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Bake until golden on both sides. This only takes a minute, so keep an eye on them.

Spread each baguette slice with goat cheese and top with a poached pear wedge. Arrange the crostini on a serving plate and drizzle with the reduced syrup using a teaspoon. Sprinkle fresh rosemary over the platter.

Kim Crawford New Zealand Wines

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