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Credit: Leslie Eckert, CEPC, CCE, academic director of culinary and pastry art programs, The Art Institute of Raleigh-Durham, Durham, N.C.
Sizzle, Fall 2013
148 g sugar
20 g dried chamomile flowers
1. In food processor, blend sugar and chamomile together thoroughly.
2. Reserve sugar mixture in airtight, sealed container at room temperature until ready to coat pears.
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