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Rosemary & Pear with Brandy Bonbons


Fresh rosemary infused in pear and brandy ganache, made with MonKKey Vanilla Milkshake, fills MonKKey DarKeto shells. Paul A Young, who inspired my recipe, recommends pairing this bonbon with warming whisky, rich sherry or a robust red wine. I enjoy savouring mine with a nice black tea.

Rosemary was grown in my brother’s and his wife’s garden near Asquith, SK.


Macros for one serving (1 piece):
Net Carbs 1g; Protein 1g; Fat 4g.



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