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This recipe from chef Eric Snow of the Oak Room is used to makeWhite Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind Valentine's Day dessert.




  • In a medium saucepan bring sugar, star anise, cinnamon, and 4 cups water to a boil over medium-high heat.

  • Meanwhile, using a 1/2-inch melon baller, scoop out 12 balls of quince.

  • Add quince to liquid and reduce to a simmer. Cook until quince is tender, about 3 minutes. Remove from heat and let cool completely in liquid. Store quince in poaching liquid in an airtight container, refrigerated, until ready to use.


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