The top toques and foodies of the Hamptons share their recipes for a delicious holiday. From savory snacks to family favorites, read on for the dish of the season.
WHERE: BISTRO ETÉ
WHO: CHEF ARIE PAVLOU
Ingredients
• 4 pears
• 2 quarts of red wine
• 1 cup of sugar
• 1 Tbsp. of mixed peppercorns
• 4 cloves
• ¼ piece of nutmeg
• 4 cinnamon sticks
• 2 twigs rosemary
Method
Place peppercorns, cloves and nutmeg into a teaball.
Bundle cinnamon and rosemary.
Bring wine, sugar, teaball and bundle to a boil.
Peel pears without removing stem.
Use melon corer to remove core from bottom.
Place pears into hot wine and cover with parchment.
Let simmer for 40 to 60 minutes, then cool in cooking liquid.
Transfer pears to refrigerator to chill (you can reduce cooking liquid to a glaze).
Drizzle pear with your glaze and chocolate sauce.
Serve with vanilla ice cream and indulge!
Photography by: PHOTO COURTESY OF BISTRO ETÉ
