Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais.

Served at Sooke Harbour house Tuesday September 30 2003.

Tags: cake, creme anglaise, dacquoise, dark chocolate, desserts, eucalyptus, ganache, hazelnut, lemon, mint, pear, rosemary, Sooke Harbour House

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