Okay, this is the poached pears and red wine sauce. Um, we’ll go ahead and start off with the pears. And this is how we prep them. Um, you want to do the parchment paper and then your peeler. And you want to make sure that it still looks like a pear after you’re done peeling. I personally like to leave the stem on because it will you can use it for like display when you plate the dish. won’t necessarily eat it, but you’ll at least see it. And then, so once you peel it, okay, you can set that aside and cut it in half. And you just want to make sure you line your knife with the stem and with the back of it. So, you can see the stem is cut in half and the back is cut in half. And then once it is um cut, you want to use a melon baller and scoop out the center. And that will take out the seeds. And then you want to use your knife and just gently do little wedges and it’ll come out. The stem on top is a little tough. And you can do this on the cutting board if you’re nervous. And you’re just going to cut at a little bit of an angle. Okay? And cut at the angle. Sorry. And ideally, if you get to the end on both sides, you can lift the stem up and then it will all be edible other than the stem. So, do it one more time for you guys. You’ll take the melon baller. Okay? And then you’ll take a little wedge. Okay. And then you want to wedge out the other side, lift it up, and it comes right out. And you’ll do that to the other pair, too. Okay. Now that you’ve processed all your pears, you have the cord out, the de stemmed. Um, you’re going to take your orange peel and you need two peels. So, you want to, we just want the peel. So, we want to press really hard so we get nice wide peels. And you just need those two. And then this you guys can eat if you’d like. Um, we’re going to combine all the ingredients. So, you’re going to take the red wine, add it to the pan. You’re going to add peppercorns. You just need two. So, there’s more than two in here, but you’re just going to count one and two. This way, we get the flavor of the pepperc corn without gr like when you have um grind pepper. Okay. And then you need vanilla paste. You need about one teaspoon. So, we’ll go ahead and put that in there. Okay. You’re going to add sugar. And then you’re going to add the orange peel and the basil. Okay, we’re going to turn this onto a low heat to let the sugar melt. Okay, we’re going to make the cartou for the pan, um, which is a lid right on top of the liquid. So, we’re going to go ahead and take a parchment paper, fold it in half, fold it into quarters, and then fold into eighs, and then 16. So, you have this um cone shape kind of style. Then, you kind of want to measure like eye it of where the center will be on the pot. And we’ll go ahead and cut the end. Okay? Cuz that’s about how it would fit. And then you also want to cut the center. So this is your waist. Okay. And then you’ll open it back up. And then it should fit perfectly on top. So we’ll go ahead now that the liquid has come to a boil. We go ahead and add the pears. And you will have to flip the pears halfway through. But you’re going to only have this at a light simmer because we’re poaching. So it shouldn’t even have too many bubbles. It should just be hot. You can also take your spoon and glaze it a little bit. Okay. And then you’ll take your cartou and put it right on top. And this allows the pears to be cooked and it to have um evaporation as well as keeping all the flavors in without when you put a lid on it will pretty much steam it and we want to make we want to poach it. So this helps with the poaching. It’s been about 5 minutes of cooking and so we’re going to go ahead and um lift the cartou. Okay. and we’re going to flip the pears [Music] and then cook it for another five 10 minutes. Okay, so the pears have been cooking and the sauce has been reducing. Um, let’s check the pears to make see if they’re done. And they look like they’re pretty good right now. Um, you just take a fork or the end of a thermometer and if it goes straight through the pear, it’s done. And then um the sauce already kind of looks a little syrupy. So we’ll go ahead and take the pears out first. We’ll put it on a plate. And the pears should be like this reddish color all around. If they’re only half red, you forgot to flip it halfway through. So just keep in mind you might want to flip it. And you don’t want your sauce to be any thicker than this before you pull out the pears. So then the sauce, if you take a spoonful of sauce and you pour it, if it’s consistent, see how when you pour it like dribbles a little bit? It doesn’t like have a smooth stream. You’re going to turn it back on the heat and reduce it lightly. And then we’re going to check to see if it’s at syrup consistency in about a minute. Okay. So then now it’s been cooking for about 30 seconds on high. You’re going to take the syrup and see how when you pour it’s more consistent. And then another way to test if it’s at syrup consistency is take a little bit and put some on a white plate and then pull it. And if it holds the line, then it’s at sauce consistency. And you just have to wait for it to cool. Okay. So, it’s been about 5 minutes of letting it cool now. And so, you can see the consistency of it is very smooth. And then also in the plate, it’s also cooled down. So, you can see how it is at syrup level. And so, when you plate it, um, more than likely I’ll be giving you vanilla ice cream to serve with it. So, you’ll take a pair, put it on a plate, and then go ahead and serve it with some of this sauce. And you can drizzle it on however you’d like. Um, try not to cook the sauce uh thicker than this, even at when it’s hot, cuz this is the cool down point. So when it’s hot, it’s thinner on the viscosity of it because if you cook it too hard, it’ll turn into candy and you will have a hard time washing the pot. So this is the end product.
Dining and Cooking