Solé Restaurant &
Wine Bar
83 Erb St. West, Bldg. #2 Waterloo, Ont.
Reservations:(519) 747-5622
Ingredients:
| 3 |
pears ( diced ) |
| 1/2 |
onion ( diced ) |
| 2 tbsp. |
pickled ginger
( chopped ) |
| ½ cup |
sugar |
| ½ cup |
cider vinegar |
| 1 |
cinnamon stick
( broken ) |
| 1 oz. |
limoncella
( lemon liqueur ) |
| 8 |
cloves |
| |
a pinch of nutmeg |
| |
a pinch of salt |
Method
Place all ingredients (except vinegar)
in a sauce pot and simmer over medium heat until sugar begins
to caramelize.
Add vinegar and reduce by one half.
Season with salt. When finished remove the cinnamon stick
and cloves.
The Brie
Ingredients
1 sheet filo pastry
4 tbsp. melted butter
2-3 oz. brie cut 2" long x 3/8" thick slices
Method
Cut filo sheet in half. Place one half on top of the other,
turning it 90 degrees to form the shape of a cross. Place
the brie in the centre of the pastry layering it into a tower,
approximately 3" circumference. Take two opposite corners
of the pastry and pull them together over top of the cheese.
Pinch the pastry together just above the cheese being careful
to leave the top open to resemble a flower. Drizzle a small
amount of butter on a baking sheet. Place cheese on butter.
Drizzle more butter over pastry and bake at 450 degrees until
golden brown. Spoon some chutney onto centre of plate and
place cheese on top of chutney.
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