This week, join Food and Lifestyle Expert Laura McIntosh and Guest, Executive Chef Darren McRonald from West County Grill in Sebastopol. As they bake pears in Sangiovese with Mascarpone, an easy-to-make sweet dessert that you can make at home.
Baked Pears in Sangiovese with Mascarpone Recipe
8 Bosc Pears, ripe, preferably with stems
¾ cup Sugar
1 bottle Sangiovese, or other red wine of your choice
1 each peel of 1 Orange
2 each Cinnamon sticks
2 each Star Anise
1 cup Mascarpone
2-3 tbsp. Heavy Cream
Preheat oven to 375 degrees.
Cut a small portion off the bottom of each Pear so that it will stand upright. Using a corer or melon baller, remove the core and seeds from the Pear through the cut portion on the bottom of the Pear. Place pears in a baking dish and pour wine over, making sure each Pear gets thoroughly wet with wine. Sprinkle the sugar equally over the tops of each Pear. Place Orange peel, Cinnamon and Star Anise in baking dish. Place in oven and bake until the sugar on the Pears starts to caramelize, about 20 minutes. Once sugar has caramelized baste Pears often. Check for doneness after about 40 minutes. Test for doneness using a skewer or fork; the bottoms of the Pears should be fork tender.
Remove Pears from dish and place on a plate or platter. Pour off wine and spices into a heavy saucepan. Set saucepan over moderate heat and reduce liquid by half. Remove pan from heat and let liquid cool to room temperature.
Meanwhile, whip Mascarpone, adding Heavy Cream until Mascarpone is of a thick but pourable consistency.
To serve, place a dollop of the Mascarpone in the center of a plate and then a Pear on top. Pour a few tablespoons of the reduced wine over each pear and serve.
Bringing it Home www.bringingithome.tv
West County Grill
On the Plaza
6948 Sebastopol Avenue
Sebastopol, CA 95472
Chef Darren McRonald
While only 37 years of age, Executive Chef Darren McDonald’s profession cooking career has already spanned 20 years, living and cooking in a variety of places both in and outside the United States. He has cooked extensively in a number of America's finest restaurant kitchens, including Table 29 in Napa, Chez Panisse in Berkeley, Le Cirque, Nick & Tony's and Eli Zabar’s Across the Street in New York City. He has worked as a private chef and owned and operated his own restaurant, The Tinhorn, in Millbrook, New York. Most recently, he was chef at the highly regarded Bellavitae in Manhattan. His move to Sonoma County is a dream come true – the chance to have access to seafood from Bodega Bay, local farm-raised lamb, quail, organic herbs and vegetables as the raw ingredients for his seasonal menu. His long history in the kitchen, passion for food and wine, and competent professionalism have come together to make him a chef of uncommon range and ability.
Explore the rest of Episode 904