Sour pear with spicy chorizo and Thai basil
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
1 cup water
1 cup rice wine vinegar
1 cup palm sugar
3 bay leaves
12 peppercorns
6 canned baby pears, cut in half
1⁄2 pound dry-cured chorizo sausage, sliced
Thai basil leaves
In a medium, heavy-bottomed saucepan, add water, vinegar, sugar, bay leaves and peppercorns. Bring to boil, reduce heat and allow to simmer.
Once sugar has dissolved, add pears, remove from heat and let steep for 1 hour. Remove pears from liquid once cooled and refrigerate (this can be done 1 day in advance).
To serve, place 2 slices chorizo on each pear half and garnish with 1 Thai basil leaf. Serves 4 to 6.
