From: Chef Asher Miller, 20.21 Wolfgang Puck, Minneapolis. Yield: 4 servings. 4 Bosc pears 2 cups white port wine 2 cups Riesling wine ½ cup granulated sugar 2 bay leaves ¾ tsp. black peppercorns ½ vanilla bean pod Creme Brulée: 1 cup heavy cream 2 Tbsp. granulated sugar 1 tsp. ground ginger ¼ tsp. vanilla extract ¼ tsp. salt 3 egg yolks Ginger Syrup: 1 cup granulated sugar 1 cup water ½ cup fresh ginger, peeled and finely chopped Garnish: as needed, granulated sugar as ...

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