A baked dark chocolate and espresso terrine with a Grand Fir scented, Bing cherry compote; caramelized pineapple and sage ice cream, a pear and anise puree, and a clear caramel glaze

Served at Sooke Harbour house Friday August 15 2003

Tags: anise, Bing cherry, chocolate, desserts, espresso, Grand Fir, pear, pineapple, sage, Sooke Harbour House, terrine

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