Chef Darren McRonald shows you how to prepare small plates pear desert.
Tags:Small Plates Pear Dessert Recipe,cooked pear preparation,darren mcronald,dessert advice,dessert ideas,dessert tips,easy pear dessert,how to make small plates pear dessert,kvie,small plate pear cooking
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Small Plates Pear Dessert Recipe
Male: The California Pear a garden snack and gourmet sensation, this teardrop treat is teaming California farmers with the sweet secret to success, locals now produce 1/3 of our nations pears did you know the pear tree rode into the west uncovered wagons headed for the great California Gold Rush. Today California orchards are striking gold picking more pears than anywhere in the country. Californians have a passion for pears so pear them with your favorite wine or with them into the perfect pear puree is Laura Macintosh bringing a it at home with a sweet California pear dessert.
Laura: I want to introduce a Chef Darren McRonald, Hi Darren. The West County Grill here in Sonoma County. He is going to share with us and actually slow us down a bit if you will we’re doing small plates and that for me makes cooking easy don’t you think?
Darren: I think so.
Laura: And this one is all about baking, baking pears. Show us how to do it.
Darren: It’s really simple.
Darren: So what we have here is we have some organic Bartlett pears which are actually from California.
Laura: Look at how ripe they are?
Darren: They are very ripe and that’s probably pretty good for this dish in particular since we’re going to bake them and we don’t want to be using under ripe pears.
Darren: And I like to get whenever possible with the stem. I mean you get them with a leaf or two on them that’s great presentation.
Laura: Oh yeah absolutely.
Darren: So we’re going to take the pears pretty simply we want to cut just a little of the bottom off just enough so that it will stand up.
Darren: And then through that side using a corer, paring knife what ever you like take out the inside.
Darren: So we’re just going to do that to all of them.
Darren: Then we’re going to have to get that done. We’re going t take our tempranillo and I would say for 6 pairs maybe a half a bottle will be plenty and just make sure that each pear.
Laura: So you’re just pouring right over the top.
Darren: They’re really wet because we’re going to put some sugar over it. We want the sugar to stick to the pairs so then we’re going to add a little sugar.
Darren: Like I said just to give a nice glazing on the top just see how it’s sticking like that on the wine and that’s what exactly what you want.
Darren: We have a couple of spices and little orange peel that we’re going to put in just for a little additives flavor.
Laura: Oh see I didn’t know that.
Darren: So today we’re going to use cinnamon.
Darren: And we’ll put like two sticks in and we have some star— spread you can use clove, nutmeg whatever you like really. A Laura: Okay.
Darren: And we’re getting a peel.
Laura: So they’re almost sitting in a brine bath, a wine bath oh it’s smells delicious.
Darren: So that in the oven we’ll go.
Darren: Now again we have 1 done for you. I really want you to see this it’s beautiful.
Laura: This what it will look like when it comes out of the oven and you can see the orange peel, you can see how nice and brown, with the wine and the pillaring the stars anis and the cinnamon but we’re not done yet.
Darren: You just probably check them about 20 minutes once the sugar that we’ve cored over the top that’s to caramelize a little bit. We can start basting at that point with the wine. We took a little wine and poured it over in about 40 to 45 minutes I’m sorry the oven should be in about 375 to 400 and that should be done in about 4 minutes.
Darren: We have some mascarpone that we’re going to make a little mascarpone sauce with for the day so we’re just going to take a little.
Laura: Mascarpone, cheese
Darren: Cream cheese. We’re going to take that a little bit and then just a little heavy cream just to thin it out just enough so it’s sort of a horrible consistency and you can easily spoon this over which is exactly what we’re going to do and you can take a spoon or you can just take the whisk like that I’m just going to do a little like that.
Laura: That is beautiful and again look that it’s small plates. It’s easy to do during the West County Grill in Sebastopol which is in Sonoma County. It’s the west side.
Darren: It’s West County.
Laura: And we love your recipes, thanks for making our parties fun an easy but more importantly tasty too, okay this can? Oh man.