This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants.

Jesse serves this unique mole sauce with one of his signature desserts -- Canela Vanilla panna Cotta

Makes About 2 1/2 Cups

Combine the stock, dried pineapple, tomato, pineapple, sherry, cinnamon, raisins, cumin, and chile powder and bring to a boil. Turn down the heat and simmer for 10 minutes. Meanwhile, combine the onion, garlic, Serrano, ancho, almonds, sesame seeds, and tortilla on a baking sheet and toast in the oven for about 10 minutes. Remove and add to the saucepan. Add the spices and white chocolate and transfer to a blender.