These desserts embody the Korean background and French training of the pastry chefs behind them.Together, they are pushing the boundaries of the dessert world.Credit...Rachel Vanni for The New York Times; Joann Pai for The New York Times; Jun Michael Park for The New York Times; Aya Brackett for The New York Times; Peter Flude for The New York Times At the Park Hyatt hotel in Paris, Narae Kim combines the Nashi pear she grew up eating in Dangjin, South Korea, and the Williams pear often used in eau de vie into an eye-catching dessert: a fan of Williams wedges, some marinated in jasmine tea and others cooked in bergamot oil, alongside quenelles of pear-and-cassava sorbet, all topped with tiny orbs of Nashi pear liqueur.
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