When pastry chef Sean Conaway isn’t crafting works of modern art at The House of William & Merry, he’s conducting intensive “studies” of ingredients, as he did with the apricot on his spring menu. The fruit got poached, puréed, geléed, spun into ice cream and poured over cornbread pound cake. (1336 Old Lancaster Pike, Hockessin, 234-2255)
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