This recipe for Golden Caramelized Pear & Burrata Towers started as an experiment the winter I wanted a show-stopping yet simple dessert to serve after a long family dinner. I had a box of firm Beurre Bosc pears and a tub of burrata that needed using, and I loved the idea of sweet fruit paired with luxurious, creamy cheese. After a few tweaks—poaching the pears gently so they hold their shape, and simmering a warm maple-butter caramel that clings to the fruit—the towers became a regular special-occasion finish. The contrast of warm caramel, cool creamy burrata-mascarpone, juicy pomegranate seeds and the crunch of macadamias makes every bite feel celebratory.

What I cherish most about these towers is how approachable they are despite looking refined. They’re quick to prepare, and you can make the poached pears and the cream ahead of time; assembly only takes minutes. Serve them slightly warm, at room temperature, or chilled for a different experience. The texture plays beautifully—tender but firm pear, silken cheese, crunchy nuts—and the fragrant notes from vanilla and cinnamon bring everything together. Guests always comment on the balance of flavors, and they look gorgeous on the table for a dinner party or holiday gathering.

Ingredients

• Pears (3 firm pears, Corella or Beurre Bosc): Choose firm, evenly ripened pears—Beurre Bosc has a lovely honeyed flavor and holds its shape when poached. Look for pears free of soft spots and similar in size for even cooking.
• Poaching liquid: 2 cups water, 1/2 cup packed brown sugar, 1 cinnamon stick, 1 vanilla bean split (or 1 tsp pure vanilla extract), and 1 strip lemon zest. These aromatics give the pears a warm, lightly spiced backbone without masking their natural sweetness.
• Caramel glaze: 1/3 cup pure maple syrup and 2 tablespoons unsalted butter. Simmer gently until the mixture lightly thickens so it coats the pears—avoid burning the maple color.
• Optional wattleseed (1/2 tsp): For an Australian twist, wattleseed adds a roasted, coffee-like note—optional but delightful if you have it.
• Cheese filling: 2 burrata balls (torn and gently stirred), 1/4 cup mascarpone, 1 teaspoon honey. Burrata brands I use are BelGioioso or local artisan varieties—look for fresh, creamy centers.
• Garnishes: 1/3 cup pomegranate seeds for brightness, 2 tablespoons chopped macadamias (or substitute almonds), and fresh thyme sprigs for herbaceous lift.

Instructions

Prepare the pears: Peel each pear completely, then core from the bottom so stems remain intact—this keeps the slices recognizable and pretty when stacked. Slice each pear horizontally into three even rings; aim for uniform thickness so towers balance easily. Use a sharp paring knife and steady hand to avoid ragged edges. Make the poaching liquid and poach: In a saucepan combine 2 cups water, 1/2 cup packed brown sugar, 1 cinnamon stick, the split vanilla bean (scrape seeds into the liquid), and 1 strip lemon zest. Bring to a gentle simmer, stirring to dissolve sugar. Add the pear rings in a single layer and poach gently for about 12–15 minutes until tender but still firm to the bite; a skewer should meet slight resistance. Keep the heat low to prevent the liquid from boiling and bruising the fruit. Cool pears: Using a slotted spoon, transfer the poached pear slices to a rack or plate to cool. If preparing ahead, chill them in their poaching liquid to preserve moisture and flavor. Make the maple-butter caramel: In a clean skillet, combine 1/3 cup maple syrup and 2 tablespoons unsalted butter over medium-low heat. Simmer gently, stirring often, until the mixture slightly thickens and gains a glossy sheen—about 5–7 minutes. If using wattleseed, stir it in at the end. Remove from heat and keep warm; it will thicken more as it cools. Prepare the cheese filling: In a bowl, gently stir together torn burrata, 1/4 cup mascarpone and 1 teaspoon honey until smooth and cohesive but still slightly airy. Do not over-beat—the filling should remain luscious and silky. Assemble the towers: Place the bottom pear slice on a serving plate, add a generous dollop of cheese mixture, then the middle pear slice, more cheese, and top with the pear cap (stem intact if possible). Drizzle warm maple caramel over each tower, then scatter pomegranate seeds, chopped macadamias, and finish with a sprig of fresh thyme. Serve slightly warm or at room temperature for fullest flavor.

Storage Tips

Store components separately: keep poached pears submerged in their poaching liquid in an airtight container in the refrigerator for up to 4 days to retain moisture. Cheese filling keeps 24–48 hours refrigerated in a sealed container—stir gently before using. Maple-butter caramel can be refrigerated for up to one week; warm gently over low heat with a splash of water to restore pourable consistency. Assembled towers are best consumed the day of assembly; refrigeration causes the pears to continue softening and the nuts to lose their crunch.

Ingredient Substitutions

If Beurre Bosc or Corella pears aren’t available, choose any firm variety like Anjou or Comice—avoid over-ripe fruit. Substitute macadamias with toasted almonds or hazelnuts for a different crunch. If you prefer less dairy, use a plant-based burrata alternative and swap mascarpone for a non-dairy cream cheese; expect a slight change in silkiness. For a citrus twist, replace lemon zest with orange for a brighter poached fruit flavor. Omit wattleseed if unavailable; a pinch of finely ground coffee makes an acceptable, bolder substitute.

Serving Suggestions

Serve these towers as a refined dessert with a small scoop of vanilla ice cream or a dollop of crème fraîche. For a brunch twist, pair with lightly toasted brioche slices and a drizzle of the maple caramel. Garnish with additional thyme leaves and a few microgreens for contrast. They also work beautifully plated alongside a glass of late-harvest Riesling or a light sparkling wine that complements the fruit and cream.

Cultural Background

Poached fruit has been a classic European technique for centuries—poaching intensifies fruit flavor while preserving texture. The combination of pears and cream reflects a modern interpretation of rustic European dessert traditions, while the optional wattleseed nods to Australian native ingredients that add roasted, nutty notes. Using burrata elevates the classic fruit-and-cheese pairing by introducing a luxurious, creamy center popularized in contemporary Italian cuisine.

Seasonal Adaptations

In autumn and winter use ripe pears and warm spices like star anise or a strip of orange zest in the poaching liquid. In spring or summer, swap pears for firm peaches or nectarines, reduce poaching time, and finish with a splash of lemon juice. For holiday variations, add a splash of dark rum or brandy to the poaching liquid for depth and a festive aroma.

Meal Prep Tips

Poach pears a day ahead and refrigerate in their poaching liquid. Prepare the cheese filling the morning of service and refrigerate. Keep the caramel warm in a small saucepan over the lowest heat or reheat gently just before plating. Use airtight containers and shallow layers to avoid crushing pears. When transporting assembled towers, pack components separately and assemble on-site for best presentation.

These towers are one of my favorite ways to make a simple ingredient feel celebratory—please try them and make small adjustments to suit your taste. They’re perfect for intimate dinners, holiday tables, or when you want a memorable yet achievable finish to a meal.