Step into the kitchen with Bob and Julia Caldwell as she returns to the Sportsman’s Table to prepare Red Wine Poached Pears, a sophisticated dessert perfect for any occasion.
[Music] Folks, welcome in to this week’s edition of the Sportsman’s Table. We’re at the International Culinary Institute in Myrtle Beach, and joining me is chef student Julia Caldwell. I tell you what, this young lady comes up with some of the best dessert dishes, and she’s just a student here at the institute. Julia, thank you so much. Thank you for having me back. Welcome back. You bet. Okay, this one I can’t wait. I love pears. Okay, tell me what we’re going to do. So, it’s a red wine poached pear. So, first I’m going to put my red wine into the pot. Now, is that a burgundy seven blanc? What? It’s um a red wine. Um I mixed it with like a blackberry wine because I didn’t like how strong it was. Farm, huh? Yes. Okay. All right. And then, so we’re going to put our lemon zest in. Okay. And you can kind of grate yours, but it’s easier if you just put the peel. Oh, wow. I also have the orange zest. That’s gonna help with the acidity and some citrus notes. Oh, I got you. I can you can already smell it, too. Oh, yeah. It’s so fragrant right now. And we also have our orange juice. Okay. Our lemon juice. Oh, wow. It’s okay if you get a couple seeds in there. You’re straining it anyways, right? Just try and avoid like all the seeds. Uhhuh. Now we have our sugar. Ah, so is what about a cup? About a cup of sugar. Okay. Um, really you don’t have to measure. It’s however sweet you want it to be. And then I also have our brown sugar because I like to put brown sugar in things. I think it makes it sweeter. It does. Um, all right. And then like the most important step is going to be our pears. These are already h haved and corded. Okay. So, we’re just going to put that in. Now, will any type of pair work? I mean, I Yeah. Um, so the best pairs for poaching, um, the more firm pairs, Asian pairs are good, right? Um, this is a dean. I cannot pronounce it. But, um, any kind of pear that’s like really firm to the touch will work perfectly. That way, it doesn’t get soggy. Here’s a cinnamon stick. Oh, wow. So, you have some aromatics. And I did have a star that I put in there. There you go. All right. And then you just bring this to a simmer. Okay. And that takes what, a couple minutes. Just a couple minutes. So, you don’t want it on there too long. You definitely don’t want to bring it to a full boil. But, I also have prepared a little cartou. It’s a parchment paper lid. And you just put it right on top so that it steams it and it keeps the pears covered the entire time. Okay. So, now we’re ready to plate. Yes. Pears are all ready. We’re just going to put one face down so that it kind of like levels the other. I got you. And sometimes you can trim the bottom just so that it doesn’t slip around the plate. But there we go. You know, it’s all in the presentation. It is. Mhm. All right. And then now I just have some vanilla bean gelato that I’m just going to scoop on here. Oh, wow. Man, I don’t believe I know anybody that doesn’t like gelato or ice cream. Oh, I know. And it pairs so well with Paris. Not to no pun intended. All right, so just going to give it a healthy scoop. Nice. All right. And then I like to put like a crushed um nut on top. So I’m going to do pistachios because I think the color contrast is going to look really good with that. Pistachios, the other nut. Yes. Yeah. There you go. All right. And it’s okay if it gets all on the plate. Yeah. You can just fix that and touch it. It’s all going in the same spot. It is. Yeah. And now I have the rest of my wine I reduced and it’s into a glaze now. So I’m just going to drizzle that on top. It’s going to add a really nice burgundy color to it. You can put on however much you desire, but I think that’s pretty good. Now you’ve got all the colors and the textures that melt together. Julia, that is awesome. Thank you. How did you come up with that recipe? I actually kind of I found one and then I like tweaked it to Yeah. tweaked it to my liking. So, this is just kind of like my own design. Oh, really like it. See, that’s what being a student’s all about, huh? It is. Well, listen. Thank you so much for being a guest chef and the best of luck as you go on to get your chef certificate. I’m still working on mine, okay? Hope you get it before I do. But listen, folks, I tell you what, if you want another great recipe, log on to bobred.com. Julia’s recipe will be there. You’ll be able to see the video. And we’ll be right back here again next week on another great episode of the sportsman’s [Music]
Dining and Cooking