"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. 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?


Can't help much. I've used grenadine in the past but it is artificially
colored though the flavor went well.

But thanks for the idea. All of a sudden I have a hankering for pears
poached in zinfandel and served with vanilla ice cream.

Paul