Sour pear with spicy chorizo and Thai basil

Recipe & Food Styling ANNA Magazine

Recipe & Food Styling ANNA Magazine



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.