previously in rfc, "Adam Schwartz" > wrote:

> Tonight I made poached pears with Frangelico sabayon, and they
> came out
> great.

-=snippity snip=-

> 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?

Can you use some thin strips of red pear peel as garnish? Or even very
thin slices of unpared red pear fanned out somewhere on the plate? Or can
you leave part of the poached pear unpeeled?

-Claudia