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

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

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.