Torn burrata and beer-glazed pears: the melt-in-your-mouth masterpiece

Nothing elevates a salad quite like fresh burrata. Creamy, indulgent and so satisfying to spread across peppery rocket. But here, the cheese plays partner to something more unexpected: pears blistered in a hot skillet with a beer reduction.

Glazing the fruit with crisp Hahn Super Dry 3.5, brown sugar and lemon juice lends a subtle, malty edge to the fruit’s natural sweetness.

Finished with a drizzle of warm chilli honey, toasted walnuts and fragrant basil, this salad strikes a perfect balance of sweet and spicy, crisp and creamy. And it looks beautiful too.

Serve with a zesty and refreshing beverage over ice.

Tip: this recipe calls for Hahn Super Dry 3.5 and Hard Rated Orange, both of which you can pick up at your local IGA Liquor while doing your grocery shop.

Torn burrata with beer-glazed pears and hot chilli honey ​

Serves: 4-6​

Prep and cooking time: 25-30 minutes​

INGREDIENTS​

Blistered beer-glazed pears​

• 3 firm Beurré Bosc (brown) or Packham (green) pears​
• 1 tbsp extra virgin olive oil​
• 100ml Hahn Super Dry 3.5 Low Carb​
• 1 tbsp brown sugar ​
• 1 tbsp fresh lemon juice​
• Pinch of sea salt​

Hot chilli honey​

• 80g honey​
• ½-1 tsp dried chilli flake​s
• 1 tsp apple cider vinegar​
• Pinch of sea salt ​

To assemble​

• 2 x 125g or 150g burrata​
• 60g rocket​
• ¼ cup toasted walnuts, roughly chopped​
• Small handful fresh basil leaves​
• Finely grated zest of ½ lemon​
• Extra virgin olive oil​
• Flaky sea salt​
• Cracked black pepper​

To serve​

• Charred white sourdough​
• Hard Rated Orange, served over ice with fresh orange (optional garnish)​

METHOD​

1. Prepare the hot chilli honey. Combine the honey, chilli flakes, apple cider vinegar and a pinch of salt in a small saucepan. Warm gently over low heat for 2-3 minutes, stirring occasionally. Remove from the heat and allow the chilli to infuse while preparing the remaining ingredients.​
2. Prepare the pears. Cut the pears into quarters lengthways, remove the cores, then cut each quarter into two thick wedges. Leave the skin on to help the pears retain their shape. Heat a large frying pan over medium-high heat and add the olive oil. Place the pears cut-side down and cook for approximately 2-3 minutes without moving, until golden and caramelised. Turn and cook for another 1-2 minutes.​
3. Make the beer glaze. Sprinkle the brown sugar over the pears, then pour in the Hahn Super Dry 3.5 and lemon juice. Allow the mixture to bubble and reduce for approximately 2-3 minutes, gently turning the pears until coated in a glossy glaze. Season with a pinch of sea salt and remove from the heat. The pears should be tender but still hold their shape.​
4. Assemble the salad. Scatter the rocket across a large serving platter. Gently tear the burrata into generous pieces and arrange over the rocket, allowing the creamy centre to spill naturally onto the plate. Nestle the warm beer-glazed pears around the burrata and spoon any remaining beer glaze over the pears.​
5. Finish and serve. Drizzle generously with hot ​chilli honey and a little extra virgin olive oil. ​Scatter over toasted walnuts, fresh basil leaves ​and lemon zest. Serve immediately with charred​ sourdough and a chilled Hard Rated Orange over ice.​

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Drink responsibly. For people aged 18+ only.