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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Pears with Banana Cream The most elegant room in Petaluma belonged to Ramona King and we never tired of admiring it. Ramona was an accomplished hostess who offered her guests considerable variety in every menu she selected. She often served a fruit in some special way as a dessert. 1 pear per person with stem on 1/4 cup lemon jiuce 1/2 cup sugar piece of vanilla bean pear liqueur (optional) Banana Cream A more elegant way to serve the banana cream is this: Carefully hollow out openings along the core of pears on the bottom with an apple corer. Make the openings around an inch or so wide but stop about an inch from the stem. Cut flat across bottom so each pear can stand up. Keep stems on. Put pears in a pot of water to cover with about 1/4 cup lemon juice, 1/2 cup of sugar and piece of vanilla bean. Poach gently until pears are just cooked. Remove from pot to cool on paper towel. Reduce poaching liquid to a syrup, remove vanilla bean and add a little pear liqueur if you have it (use your imagination to substitute.) Assemble by putting a circle of banana cream on the bottom of a plate. Fill a pear with banana cream and stand on plate. Drizzle with syrup and garnish. Enjoy with our 2005 Glissando.

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