This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.
Chef Reaves of Market Salamander in Middleburg, Virginia compiled vanilla bean poached pears, pear ice cream, toasted hazelnuts, caramel sauce, a candied pear chip, and a mini dark chocolate tart with gold leaf décor.
*These photos are courtesy of Laura Luis of Three Lights Photo.
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