cocojune labneh x Graza poached pear plate

We’re drizzling our way through this holiday szn with dreamy savory plates featuring @Getgraza ‘s fresh olive oil and one of our newest junes, Original Labneh, to make the perfect roasted squash and poached pear plate.

WHAT YOU’LL NEED

For the Poached Pears

• 3 small pears, peeled

• 1/2 cup sugar

• 1/2 cup water

• 2 cups red wine (beaujolais)

• 2 cinnamon sticks

For the Roasted Squash

• 2 honeynut squash

• Graza Sizzle

• Graza Drizzle

• 1 container Cocojune Original Labneh

• Pistachios

• Salt & pepper

• Ground Cinnamon

HOW TO MAKE                                         

1. In a medium saucepan, add in sugar, water, red wine, cinnamon sticks and any other aromatics. Bring to a boil. Add in peeled pears. Lower heat and simmer for 30 minutes, rotating the pears in the liquid mixture every 5-10 minutes. Once it’s done cooking, cool and set aside. This can be made several days in advance (store the pears in the wine liquid until ready to use).
2. Meanwhile, cut the honeynut squash into half-moon slices. Toss onto a baking sheet with Graza Sizzle, big pinch of salt, and a dash of cinnamon. Roast at 400º for about 15-20 minutes.
3. On a plate, spread a generous layer of cocojune Original Labeh. Season with Graza Drizzle, flakey salt, and pepper. Top with the roasted honeynut squash. Layer on the poached pears. Add another drizzle of Graza Drizzle and flakey salt. Finish off with crushed pistachios and enjoy you poached pear plate 🙂