Grilled Chinese Pear with Galangal-Cho..

Cooking Instructions

1. In a bowl with whisk, beat together yolks and sugar until creamy. Whisk in semisweet and unsweetened chocolates and galangal. Fold in whipped cream. Chill 4 hours.

2. Scoop out 1" (2.45 cm) balls of truffle mixture and freeze until firm, about 30 minutes. Roll in cocoa powder and refrigerate until serving.

1. In a large saucepan, combine water, sugar, and ginger. Bring to boil and add pears. Cook pears in simmering syrup until tender.

2. Cool pears in syrup.

1. Cut passion fruits in half and scoop out flesh; set aside.

2. In a saucepan, heat sugar to caramel stage. Off heat, gently whisk in whiskey and passion fruit flesh. Stir in litchies and allow to simmer 5 minutes.

1. Sprinkle pears with sugar and grill on all sides just until lightly colored.

2. Place a pear on dessert plate. Garnish plate with 3 truffles, caramelized litchies and syrup, candied kumquats, and lemongrass.

Wine Pairing(s)

Emilio Lustau 'Puerto' Solera Reserva Fino Sherry

Fattoria del Cerro Vino Nobile di Montepulciano

Savory & James Cream Sherry

Pedro Domecq Fino Jerez La Ina

Cloudline Pinot Noir Willamette Valley

Pedro Romero Pedro Ximenez Extra Rich Sherry

Poliziano Asinone

Terrabianca Scassino

Sandeman Don Fino Sherry

Marimar 'Don Miguel' Pinot Noir