Pears Poached In Red Wine @ Tomas Bistro
The idea is an old classic from restaurants whose menus were in French. Those restaurants are almost gone now, and so is this dessert. But owner Tommy Andrade remembers the dish, as has all the chefs who have come and gone from this excellent, antique-look bistro. The pear has the texture of ice cream. Over it is a drape of thick chantilly cream (sweetened whipped cream to you and me). Lighter than most desserts, but at least as good.
