Sour pear with spicy chorizo and Thai basil

Salads & Sides & Soups
Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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