Tonight I made poached pears with Frangelico sabayon, and they came out
great. However, there are a few things I would like to improve. I do not
have a recipe, this was just an idea I had while at work today. The pear
was stuffed with hazelnut crême fraîche, which tasted perfect. However, it
was (predictably) a bit too thin, and the crême poared out of the pear
before serving. I could use mascarpone, but the crême has just the flavor I
want. Is there a way to thicken crême fraîche?
The other problem was the lack of color. The pared pairs were light
yellow, and so was the sabayon. The only other color was brown from the
hazelnuts. I might make a caramel syrup next time to swirl with the
sabayon, but it would still be brown and yellow. There are a thousand
colorful things I can think to add, but I don't want to add to many other
flavors. I really like the combination of the sabayon and pears, so I don't
want to alter either of those either. What can I do for color, other than
artificial color?

Thanks,
Adam