Thursday, September 16, 2010

Pears in wine

If you could choose:

Would you choose (unpeeled) pears roasted in red wine, served in a reduced glaze of red wine, black peppercorn and bayleaf poaching syrup, above? With the optional addition of marscarpone cream in the hollows, with crumbled Amaretti biscuits sprinkled over the top?

Or:

Would you choose pears poached in white wine, served cold with warm chocolate sauce, with reduced glaze of sauvignon blanc and lemon peel served in addition, on the side? Forgive blurry picture, below.

I need to know.
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