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Whole burrata on a plate with roasted pears, thyme, marcona almonds and brown butter
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5 from 2 votes

A Warm Fall Burrata Recipe with Toasted Marcona Almonds, Pear and Fresh Thyme

A burrata recipe with roasted pears, fresh thyme, toasted Marcona almonds and finished with warm brown butter. One of my favourite ways to enjoy the pear season.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Cost $12/ 6€

Equipment

Ingredients

  • 200 g Buratta (1 ball)
  • 20 g butter (1-1+½ tbsp)
  • 45 g Marcona almonds (1-2 tbsp)
  • ½ pc lemon, juiced
  • 190 g pear (about 1 pear) Bosc pears, Anjou, Concorde and French butter pears are all great choices
  • Maldon sea salt
  • black pepper

Instructions

  • Pull the burrata cheese from the fridge and temper for 30 minutes prior to serving. Leave it in its whey while tempering.
    Set the oven temperature to 400°F/200°C
  • Slice the pears into small cubes as shown in the picture.
    Slicing the pear into small pieces.
  • Chop the thyme, and have the rest of the ingredients ready to go before you start.
    Pears, almonds, thyme and a lemon ready to go in separate bowls.
  • Brown the butter in the pan over low heat until brown and fragrant. Immediately add the chopped pears and brown on all sides.
    Browning the pears in butter in a cast iron pan.
  • Once the pears get some colour, add the Marcona almonds and fresh thyme to the pan. Toss the ingredients in the pan, and place the pan in the oven for about 5 minutes or until the pears are slightly soft.
    Tossing the pears, thyme and marcona almonds in a pan with brown butter.
  • Open up the burrata slightly by piercing with a knife. Season generously with Maldon salt and pepper.
    Seasoning the burrata with maldon salt and black pepper.
  • Spoon over the roasted pears, almonds and any remaining brown butter over the burrata.
    Enjoy right way while still warm!
    Burrata with roasted pears, browned butter, marcona almonds and fresh thyme.

Notes

Make sure to season the burrata well with salt and pepper as the cheese itself is not seasoned. 
Temper the burrata for about 30 minutes prior to serving for a better taste.
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