full grocery bags of ripe pears • Apple cider vinegar • water • dark brown sugar • White sugar, amount to be determined • vanilla extract • Ground cardamom. I added until the voice of my people told me to stop. Guessing somewhere between this • fresh lemon juice
Asian pears • large bottle of lemon juice • (approximately) granulated sugar • Light syrup: 2 cups sugar per 1 quart of water • Heavy syrup: 3 cups sugar per 1 quart of water
firm near ripe Bartlett pears cut in half, Cored and cut lengthways into eight wedges each • TBSP(15 mL) honey • extra-virgin olive oil • pearled Farro (a type of grain, same family as spelt)* you could use pearl barley and/or couscous • water • sea salt • honey • Zest of 1 lemon, finely grated • freshly squeezed lemon juice (cut the lemon off the side, not in the centre so cut into the cells in squeeze is better for juicing) • garlic, minced • sea salt • extra virgin olive oil •
peeled pears, whole and poached in bottle of red wine • romanesco florets, steamed, florets separated • crumbled blue cheese, like Gorgonzola • cane sugar • strong red cooking wine, condensed with sugar to wine syrup • ground cinnamon
butter + some for the baking mold • fine sugar + some for the baking mold • dark Belgian chocolate • cointreau or other liqueur • chopped hazelnuts • eggs • eating pears
large Florida avocados or hass, we grow Florida pears so I used those • limes • Kosher salt • Pepper • Garlic powder to taste • Dried minced onion • Fresh Cilantro chopped