The photographer: Judi Lewallen of Placerville
The dish: This is a poached Bosc pear simmered in white wine, honey, fresh lime, sugar and water, with a bouquet garni of cinnamon stick, fresh sliced ginger, peppercorns, cloves, fennel seeds and vanilla bean. The sauce is a raspberry caramel sauce with sweet sour cream hearts. I make this when pears are in season.
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