Pear & Chestnut Verrine Flavored with Rum Anejo, from Tribeca Grill
Last Saturday, over 50 pastry chefs from New York City restaurants and bakeries competed at the Sweet event, part of the New York Wine and Food Festival. It was a fantastic confectionery spectacle, featuring some truly unique sweet treats.
Tribeca Grill served up Pear & Chestnut Verrine Flavored with Rum Anejo (pictured above). Sounds complicated and confusing, but a “verrine” is simply a layered sweet or savory bite served in a small glass.
Pomegranate and Orange Fool with Candied Fennel and Pomegranate Meringue from Aureole was a light and refreshing dessert. Although unusual, the sweet bits of fennel added crunch and a nice anise-like pop of flavor.
Candied fennel was the surprising star of this refreshing sweet treat from Aureole
It’s hard to resist the smell of toasted marshmallows, no matter how many sweets you may have already sampled. Colicchio & Sons banked on this, concocting a crowd-pleasing Sweet Potato Cheesecake, Toasted Marshmallow, Pickled Cranberry and Toasted Pecan treat to top all treats. Try Emeril’s take on Sweet Potato Cheesecake at home.
A toasted marshmallow topped confection, from Colicchio & Sons
But the prize for must unique treat goes to Mario Batali‘s Del Posto, serving Chocolate and Eggplant with Ricotta Stracciatella. Daring! And if you want to try this unusual combo, check out David Rocco’s Chocolate Eggplant recipe.
An eggplant and chocolate dessert from Del Posto
What’s the most irresistible, unique sweet you’ve ever made or eaten?
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