This is a poached pear in red wine and spices that gives it that yummy hue. A phyllo crisp made with honey and cinnamon, whipped heavy cream with vanilla bean and a plum from the reduced red wine sauce. It tasted amazing!
Unfortunately, this is what I consider a failed plated dessert. The scale is too similar and the caramel should arc around to the the front of the plate. I wish the red wine sauce from the macerated plum didn't run towards the pear but pooled around the plum as I had originally meant. Earlier we did a lot of group plating which I found frustrating. But I learned a lot. And sometimes in the rush to present, everything can't be worked out in class.
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