Last week was the 20th annual apple tasting festival here in portland.
Since i dont use moulded shells the idea was to make a caramel apple ganache that would be firm enough to enrobe.
For some reason i bypassed the 50 varieties of apples and honed in on the pears before the hordes caught up to me.
Fifteen pears later i thought i had the right candidate to pair with chocolate.
Next thing i know im on that familiar mission for certain ingredients...this time, pear liquor.
The next day i found Clear Creek Distillery and went down to talk and see what they had to work with.
Back to the underground labratory for fiddlin a day before the potluck taste test.
Results....... They didnt quite burst with pear flavor so it was topped off with some liquor soaked dried pears!