Passionfruit tart with Poached corella pears

3 Sep

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I learnt some good plate decorating skills in class yesterday. The corella pear was poached in red wine and then with a melon baller, we picked out the flesh of the pear at random spots and replaced with with little rock melon balls. The pear is then sat on a baked tuille in the shape of a pear to give the effect of a silhouette.

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