search
Loading
|  home | feedback | help          
StarChefs
 
  2009 Fall Farm Fresh Feature
Pastry Chef Drew Van Leuvan of Toast  Atlanta, GA
Pastry Chef Drew Van Leuvan
Toast Restaurant
Ste E125
817 W Peachtree St, Atlanta, GA 30308-1150
(404) 815-9273

Red Wine-Pear Butter
Pastry Chef Drew Van Leuvan of Toast – Atlanta, GA
Adapted by StarChefs.com
October 2009
Yield: 2 Servings


INGREDIENTS
20 each Bosc pears
2 bottles Burgundy red wine
1 stick cinnamon
2 pieces star anise
100 grams sugar

METHOD:
Peel and deseed the pears; soak in ice water to prevent discoloration. Chop the pears into small pieces. Put the pears, wine, cinnamon, star anise, and sugar into a pot. Cover and cook slowly over medium-low heat. Once the pears have taken on the color of the wine, remove the lid and continue cooking until the wine is absorbed and the pot is dry. Pass the pears through a tamis and cool.

Use this filling for pear tarts and Linzer cookies. Pipe from a pastry bag for cleanest application.


 
hotlinks_general_narrow
  • 2007 Atlanta Rising Star Drew Van Leuvan
  • 2008 Chicago Rising Star Kristine Subido
  • 2009 New York Rising Star Harold Dieterle
  • 2007 Dallas Rising Star Kevin Maxey

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy