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[pizza]

Elliot shares the following:


For a nice ending to an elegant meal I take pears, cut them in half and poach them in a GOOD Sauternes wine with whole cloves and a piece of cinnamon. While this is slowly poaching(until just soft) I take puff pastry and cut it into ovals and bake it.

It will puff up into a nice oval shape. remove and cool. When the pears are done carefully remove them and put each half on each puff pastry oval and carefully and lightly slice each pear across from one end to another. Meanwhile make a simple syrup with sugar and water until it turns into caramel.

Be very carefull near the end so it doesnt burn. When it starts to turn brown, remove from the heat, add creme fraiche and unsalted butter until its all mixed together with the caramel and drizzle the caramel sauce all around the pear but not on it.

The idea is to not mask the food with the sauce but to use the sauce as an accompaniment only. This is how all sauces need to be served not used as a coverup to any dish.



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