Last night after spring rolls and duck, I took the small wedge of my cousin's birthday cake, and split it between six plates. I sauteed two pears in butter with some nutmeg, sugar and a splash of brandy, and after it caramelized, split the pears among the plates. The cake, which we'd started in on at Tilia's, had a rich espresso frosting. It went well with the pears.
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