COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Summer has returned to the San Francisco Bay Area. No rain for more than a month and the temperature has soared to over 85 degree Fahrenheit in the past week where I live (Silicon Valley). The leaves of the plum tree and maple tree in my backyard are still green but dried out on the branches before turning to brown; perhaps you can witness that only in California. Pears are in season and I have been enjoying the taste and flavor many of them already, but more always I buy a bit too many, more than I can eat, but also framers at weekend farmers market are very generous for me. So this weekend I made white-wine poached pears and simple chocolate sauce . Wine poached pear is one of a kind dess...

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] “La poire est mure” the pear is ripe, the moment is favorable. It is the mid October, the season of pears; new crops are abundant on the markets and their best in the year. I enjoy their buttery tenderness, distinctive smell, flavor and soft texture. I don’t believe many American fond pears so much or they have never experienced their peak of fresh seasonal delicacy, ant I wrong? Even though I have not enjoyed their best peak flavor so often after many years in California. Perhaps I live in a metropolitan area where no pear trees are around.  Also I have learned abou...