The premier pick one night was the roast duck with its crisp skin, succulent meat, sweet-sour pear sauce and mound of nutty wild rice.

Don't like eating them raw but i boil them down into pear sauce.

Finish of with your lovely pear sauce.

The custard layers are separated by crisp phyllo, making a loosely organized napoleon, with a subtle pear sauce to top things off.

The duck nested on a tiny pool of gingered pear sauce, which added a perfect touch of sweetness to the magnificent dish.

Neither were crab and lobster filled won tons set upon a spicy pear sauce.

And for chocolate fiends, there is an ethereal cake with pear sauce and caramel.

The fresh pear sauce and sour cream complemented the two medium-size hot pancakes beautifully, with all the flavors resonating in synchronization.

Grilled duck, with its wine-poached pear sauce, was well prepared but one-dimensionally sweet.

The finely diced pears in a pear sauce were tart instead of sweet, an added joy.