Description
An effortlessly impressive fall charcuterie board featuring spiced cider poached pears, assorted cheeses, cured meats, nuts, and fresh fruit. Perfect for entertaining, this board balances sweet and savory flavors with minimal active prep time.
Ingredients
Scale
- 4 firm but ripe Bosc or Anjou pears
- 3 cups apple cider
- 1/2 cup maple syrup
- 1 cinnamon stick
- 3 whole star anise
- 1 vanilla bean, split (or 1 teaspoon vanilla extract)
- Pinch of salt
- 8–10 ounces assorted cheeses (brie, aged gouda, blue cheese, etc.)
- 6–8 ounces cured meats (prosciutto, salami, soppressata)
- 1 cup mixed nuts (toasted pecans, walnuts, or almonds)
- 1/2 cup dried fruit (figs, apricots, or cranberries)
- 1 cup fresh fruit (sliced apples, grapes, or pomegranate seeds)
- 1 baguette or assorted crackers
- Honey or balsamic glaze, for drizzling
- Fresh herbs for garnish (rosemary, thyme, or sage)
Instructions
- In a large saucepan or Dutch oven, combine apple cider, maple syrup, cinnamon stick, star anise, vanilla bean (or extract), and a pinch of salt. Bring to a gentle simmer over medium heat.
- While the liquid heats, peel the pears, leaving the stems on. Use a melon baller or small spoon to carefully core the pears from the bottom, removing the seeds.
- Gently place the peeled and cored pears into the simmering liquid, ensuring they are mostly submerged. Reduce heat to low, cover, and simmer for 20-30 minutes until tender but not falling apart.
- Turn off the heat and let the pears cool completely in the poaching liquid (at least 1 hour, or overnight in the refrigerator).
- Once cool, remove pears with a slotted spoon. Slice in half lengthwise or into wedges. Pat dry gently with a paper towel.
- Assemble the board: Place larger items (bowls for honey, cheeses) first. Arrange sliced pears and cured meats, folding prosciutto into ribbons. Fill gaps with fresh fruit, dried fruit, and nuts. Arrange crackers and baguette slices around everything. Garnish with fresh herbs and drizzle honey over brie and pears. Serve immediately.
Notes
Pears can be poached up to 3 days in advance. Don’t overcook pears; they should be tender but hold their shape. Reserve poaching liquid to reduce into syrup or use in cocktails. Take cheese out of fridge 30 minutes before serving for best flavor. Pat pears dry to avoid soggy board.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 3
- Calories: 450
- Sugar: 24
- Sodium: 680
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 5
- Protein: 18
Keywords: fall charcuterie board, cider poached pears, charcuterie board recipe, fall appetizer, entertaining, cheese board, pear recipe