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.

Take your best shot: Poached pear

Published: Sunday, Apr. 20, 2014 - 12:00 am

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.

The Bee wants your best food and drink photographs to share with with other readers. “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying. Please submit your photograph, with a brief description of what’s going on and the photographer’s name and city of residence to sacfeast@sacbee.com. All submissions become property of The Bee.



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