2 tablespoons minced fresh ginger.

Keep an eye on the nuts because the sugar will burn very soon after it caramelizes.Remove the baking sheet from the oven and place on a wire rack.

When the nuts are completely cooled, break apart any that are clustered together..Fill a cornet half full with the tempered bittersweet chocolate.Pipe a chocolate circle 1 1/2 inches in diameter onto a parchment paper-covered baking sheet.

If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 1 1/2-inch round with the back of the spoon.In either case, keep the thickness of the round as even as possible.

Makes about 10 rounds.

Then, create your own design as you top each round with the roasted nuts and candied fruits.1/2 pound fingerling or Yukon Gold potatoes.

2 endives, trimmed, cored and cut crosswise into 1/4-inch wide strips.Combine the port or Madeira, red wine, honey and tarragon in a medium saucepan.

Add the pears and bring to a simmer over medium heat.Cook for 10 minutes, or until the pears are slightly softened.