Burrata w/ Vincotto, Grilled Pears, Pickled Golden Raisins, & Micro Greens

This recipe was created for Ho-Ho-Kus Inn and Tavern by Chef Laura Hamm with a focus on seasonal ingredients. Pears are perfect for fall and winter.

Serves: 12|Prep: 30 minutes|Cook: 15 minutes|Total: 45 minutes |Provided by USA Pears


  • 6 each USA Anjou Pears
  • 12 2-oz. balls (1 1/2 pounds) Burrata Cheese
  • 3/4 cup Vincotto or Sweet Wine Vinegar of choice
  • 1-1 1/2 cups Pickled Raisins (see recipe below)
  • 2 cups Micro Greens
  • 2 cups Water
  • 1 cup White Wine Vinegar
  • 1 cup Granulated Sugar
  • 2 tsp Dried Red Pepper Flakes
  • 2 tsp Sea Salt
  • 4 tsp Mustard Seed
  • 4 small sprig Rosemary
  • 4 small sprig Thyme
  • 2 cups Golden Raisins


  1. Leaving the skin on, halve the pears, core using a melon baller, and slice lengthwise into ½-inch slices.
  2. Lightly coat the pear slices and grill (or grill pan) with grapeseed oil.
  3. Grill the pear slices 5 to 8 minutes over medium high heat.
  4. Arrange 6 to 8 pear slices on each plate, overlapping them slightly.
  5. Place one 2-ounce burrata on each plate, drizzle with about 2 tablespoons vincotto and sprinkle some pickled golden raisins over top.
  6. Garnish each plate with micro greens and serve immediately.
  8. Bring all ingredients but raisins to a boil.
  9. Reduce the heat to a simmer and continue to cook, stirring occasionally, until the sugar dissolves, about 5 minutes.
  10. Add the raisins, remove the pan from the heat and cool for one hour.
  11. Drain the raisins well and use to garnish each plate.