"zuuum" wrote:

<much snippage>

> Hmmmm, you could contain the whole thing in a trumpet-folded crepe,
leaving
> the end open to reveal the contents. Trying to think of a green garnish
> besides mint leaf chiffonade.. something more neutral in flavor.
Paper-thin
> slices of green grapes? You could also use dark-colored plates for
contrast.
> Sometimes that's the ticket for desserts with homogenous light tones.

Don't rule out red wines and liqueurs for your poaching liquid. Reds don't
necessarily have heavy flavors and may complement Frangelico quite well.
It's already known to complement pears.