|By keatsy on Thursday, August 17, 2000 - 10:37 pm: Edit|
we intend to stuff a tamarillo with kikorangi blue cheese,roast it and sit it on a pecan praline.does anybody have any interesting idea's for a sauce or garnish?
|By Chefrick (Chefrick) on Friday, August 18, 2000 - 09:51 pm: Edit|
How about pecan halves dipped in 1/2 dark choc. & 1/2 white choc. alternating the two,maybe a drizzel of creame anglaise?
|By Troy Brindle on Saturday, September 02, 2000 - 04:28 pm: Edit|
What about a Vintage Port sauce. Made from a simple syrup, cook to a softball stage and then add the port. Garnish with pecans dipped in carmel and then pull when starting to cool to form a tear drop shape.