1. Make the Garlic Confit

Place the peeled garlic cloves and olive oil in a small saucepan and warm over the lowest heat until the garlic becomes very tender and pale golden, about 25–30 minutes; season with a pinch of salt and let cool in the oil.

2. Poach the Pears

In a wide saucepan combine the white wine, water, lemon zest and juice, and honey (if using); bring to a gentle simmer, add a few crushed cloves of the garlic confit and the pears, then poach until the pears are just tender, 8–12 minutes depending on size.

3. Toast the Almonds and Prep Cheese

While pears poach, toast the almonds in a dry skillet over medium heat until aromatic and lightly browned; shave or thinly slice the pecorino and chop the parsley.

4. Prepare the Crostini

Slice and toast the bread slices. Spread a little garlic confit (one softened clove per slice, mashed) onto each toasted slice to perfume the base.

5. Assemble

Halve or slice each poached pear and arrange on the garlic-rubbed crostini; finish with shaved pecorino, chopped toasted almonds, a scatter of parsley, and a crack of black pepper.

6. Serve

Arrange the crostini on a platter and serve warm or at room temperature so the garlic aroma and the sweet-salty contrast shine — perfect as an elegant Italian starter for four.

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Recipes

Tuscan Garlic-Poached Pears with Pecorino & Toasted Almonds

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