From: Director of culinary/corporate executive chef John Storm, Hard Rock Cafe International. Yield: 8 6-oz. servings. 4 cups fresh ripe California strawberries, cut into quarters 2 poached pear halves (recipe follows) 2 cups cubed ice ¼ cup poaching liquid ½ cup Greek yogurt or plant yogurt (gravity drained) as needed for garnish, 4 whole California strawberries as needed for garnish, 4 mint sprigs For poaching the pears: 4 cups simple syrup 2 cinnamon ...
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