"Adam Schwartz" > wrote in message
news:3vPZc.106564$Fg5.11830@attbi_s53...
> Tonight I made poached pears with Frangelico sabayon, and they came
out
> great. However, there are a few things I would like to improve.
[snip]
> The other problem was the lack of color.

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.