Fustini’s Corporate Chef Andy Stewart shares two of his favorite recipes for a gourmet meal at home. For more meal inspiration, cooking tips and demonstrations, check out these upcoming events at Fustini’s School of Cooking in Traverse City and Petoskey (full schedule here).

Citrus Poached Pears with Figs and White Wine Butter Sauce (photo above)
Serves 6


  • 3 cups white wine
  • 1 cup sugar
  • Zest and juice of 1 lemon
  • Zest and Juice of 1 orange
  • 1 teaspoon Fustini’s Cara Cara Cream Balsamic Vinegar
  • 1 teaspoon Fustini’s Sicilian Lemon Balsamic Vinegar
  • 1 vanilla bean, split and scraped
  • 6 pears, peeled and cored from bottom
  • 1 stick cold butter cut into pieces

Place wine, sugar, zest and juice, vinegar and vanilla bean into large stock pot and bring to simmer. Add pears and cook until tender. Remove pears to cool pouring half of the poaching liquid over top. Place the other half of the liquid over moderate heat and reduce by half. Remove from heat and swirl in butter to thicken.


  • 2 cups port wine
  • 3/4 cup sugar
  • 1 vanilla bean, split and scraped
  • 12 dried figs, pierced with a fork
  • 1 teaspoon Fustini’s Cinnamon Pear Balsamic Vinegar
  • 1 teaspoon Fustini’s Fig Balsamic Vinegar

Place all ingredients into medium pot and bring to simmer over moderate heat. Simmer 5 minutes, remove figs and simmer poaching liquid to thick syrup.

To Serve

6 tablespoons creme fraiche or whipped cream

Stuff center of each pear with creme fraiche. Slice the outside of the pear in several places not going all the way through. Slice a fig into several slices and stuff the fig into the cut opening of the pear. Place the pear into a service plate and ladle some of the white wine sauce into the bottom. Drizzle with some port syrup and serve.



Make this lobster crepe with orange and butternut squash puree for a decadent holiday meal. Recipe here!



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Photo(s) by Fustini's Oils & Vinegars