PAMA Buerre Blanc

1 cup pama 1 tsp. sliced garlic 1 tblspoon caramelized onion ½ cup heavy cream ½ lb. unsalted butter Vanilla bean halved

Start by caramelizing garlic with onion- add vanilla bean and the inside scrapings. Deglaze with PAMA liqueur. This will flame up so be careful. After alcohol had cooked off, reduce until thick and bubbly. Ad cream and reduce by half, slowly add in the cold butter a little at a time until all is incorporated.

PAMA Blackberry Reduction

1 cup pama liqueur 2 cups blackberries 1 cup water ½ cup sugar ¼ cup balsamic vinegar

Add all ingredients and reduce over low heat until thick. Puree after it has cooled and strain out seeds.

PAMA Poached Pears

5 pears- sliced and peeled 2 cups pama liqueur ½ cup sugar ¼ cup honey 5 peppercorns 5 seuchuan peppers Orange slices (to cover pears, like a lid) 4 cups water Juice from 2 oranges

Arrange pears in pot face up, add everything but orange slices. Add enough water to cover pears, then top with orange slices to cover parchment. Simmer for one hour, remove pears.