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>> Mark: As you call in with your generosity and order the brand new cookbook, KCTS-9 cooks, just desserts.
You might notice our wonderful volunteers have a little extra energy and smile today.
Guess what we've been eating all day?
I just had myself a carrot and celery.
I needed to pace myself here as we get ready for another wonderful dessert.
And it's fun because we do run into many viewers that, you know, sometimes have another recipe that we love to hear about.
And we have Marianne Pence by way of dude ranch in Montana, by way of a ski shop in Bozeman, Montana.
Now spending a lot of time in Westport.
And we did a recipe with her once upon a time, but now, we're doing desserts.
And we're doing, are you ready for this, poached pears with Zabaglione?
I'm going to throw away the notes and watch.
I'm anxious to see this one.
>> Okay.
I take the eggs, six egg yolks, a cup of sugar.
And a little bit of lemon zest.
>> Carol: I just love microplains, aren't they just the greatest tool that ever got brought into the kitchen?
>> Yes.
>> Mark: Look at that and smell that.
We really need to figure out how to get the aroma on TV.
>> And then we have marsala.
>> Carol: Is that a sweet one or a dry one?
>> It's a dry one.
And we'll pour that right in it.
We blend it well.
And then it goes on a pot of simmering water.
>> Carol: Okay.
We have a pot of simmering water all ready to go here.
>> Perfect.
And now we beat this until it gets thick, fluffy, and yummy.
>> Carol: Right.
>> So I know the Italians often use a metal bowl, but I just like it in a glass bowl better.
>> Carol: It is pretty.
>> Now, I'm going back and I'm going to do the poached pears.
>> Carol: But you try to make the Zabaglione ahead and refrigerate it if you want to do that?
>> I didn't know that really.
>> Carol: You could make it ahead.
>> I've had it with whipped cream.
>> Carol: That sounds amazing.
>> Mark: You've had some time in Westport, I have a hunch.
>> Anyway, I got the pears, I've already got them predone other than one.
>> Mark: So this is a whole new recipe.
I'm thinking, is this a pie, a cake, a cookie?
Just sit and watch, right?
>> That's right.
Sit and watch, yeah.
Sit back and enjoy the show.
>> Mark: I love it.
>> So we'll take this core out.
And what I do is so it looks pretty when you serve it, I usually cut a little platform in.
>> Carol: Oh, so it stands up.
>> Yes.
And then another one.
So I have actually on the stove a cup of water boiling.
And I will add right now as soon as I got my little platform here.
I will... Add my honey.
That goes into there.
It's three-tablespoons of honey.
>> Carol: This is kind of sticky.
>> I have one bay leaf.
And one teaspoon of anise seed.
>> Carol: Oh, nice.
This is going to be amazing.
>> Can you do both?
I'm going to do a couple strips of lemon.
Goes in there too.
>> Carol: Luckily, that other one doesn't need a lot of stirring.
>> Okay.
Now, we need the moscato wine.
And I use three cups I put in, and a bottle is about three cups.
>> Carol: Yep.
It's a little over three cups.
>> But that's okay.
Otherwise, I have to drink it.
>> Carol: Alas.
>> Mark: And all that wonderful wine coming out of Westport.
>> Oh, it's incredible.
>> Mark: You're making good use of it with this.
>> Carol: So we have wine.
>> Now, we let that boil.
>> Carol: Isn't that a pretty bottle?
>> Mark: It's a very pretty bottle.
Look at that blue bottle from Westport.
>> Give it a little help here.
>> Carol: You want to trade?
>> Mark: Sure.
>> Now, when that is done actually, I'm going to add a little more juice, lemons and juice in there too.
And it doesn't matter if there are some seeds in it.
>> Carol: We're not going to use that anyway, right?
>> There you go.
Okay.
The minute that comes to a boil, you probably can turn that up a little.
>> Carol: I just did that.
>> Okay.
>> Carol: Okay.
I think that is pretty close.
See how foamy this is getting?
>> Mark: And that's just the pot of water boiling that's getting all of that.
>> My mom would make this on special occasions, but she would do it with baked seeds.
And unfortunately, there were no baked seeds available.
So we can probably switch the puffs.
>> Carol: Oh, yeah.
Yikes, that's hot.
>> Mark: When we think about dessert, we think about the special occasions with mom.
Okay, kids, you do the chores correct, you do good in school, your reward will be a wonderful dessert like this.
So here's another one to add.
That is one.
>> Carol: Mark, would you give that a little whisk there to start dissipating the heat.
>> Okay.
And we put the pears in here.
And actually, I put them cut size down.
>> Carol: Okay.
Want me to flip this one over?
>> We can do that.
>> Carol: Probably not with my fingers.
You know you want to flip here.
śś
>> I didn't do that.
[LAUGHTER]
There we go.
Now, we let those simmer probably about 20 minutes or so.
I'll cover them.
When they're done, I let them cool in the liquid.
And then I put them in the refrigerator overnight.
>> Carol: So they're soaking up all that liquid.
And do you refrigerate them in the liquid as well?
>> Yes, I do.
And, as a matter of fact, you know, as luck would have it, we just have some.
>> Carol: Isn't it amazing how that works out?
>> Yeah.
So I probably can even start plating.
Isn't that a fast food?
>> Carol: Yes.
>> It's also great...
>> Carol: Look at those.
>> Yeah.
Could I have that plate over there.
>> Mark: So as we look at these pears and the liquid, that all came from the pan.
>> Yeah.
That's all what's in there.
And actually, what you can do with the left-overs, it is absolutely delicious, you can make a cocktail out of it.
You can add maybe a couple shots of ***.
>> Carol: Some pear *** in there.
>> Mark: Where do you live in Westport?
>> Carol: We're coming for drinks and dessert.
>> On the beach.
>> Carol: On the beach.
>> Now, actually, the winery makes the fortified, um, wine called float, 25% alcohol.
And use a little of that in this and oh my gosh, it will be the best...
>> Carol: Yeah.
>> I have a little hole there.
>> Carol: So just in case you want to know what simmer looks like, this would be a good time to take a look at our pears here in the pan.
You can see we have a few little bubbles, but they're not bubbling around and around in the pan.
They're just perfect.
>> Mark: So are they tooking to the point where they're real mushy then?
>> These are Bosc pears and they don't really get mushy.
I'm going to put three on here.
Normally, I just put two.
But then, we'll put a little marscarpone in the middle.
>> Carol: Yum, marscarpone, she's doing all the things I really love.
>> Mark: I keep saying dish, but this is a dessert.
I love it.
I figure we're getting close to something, the grand fa naly.
>> We are.
Now, when the poaching liquid is done, I put in a few cranberries.
>> Carol: I was wondering where those came from.
>> Living in Westport...
>> Carol: You have access to lots of cranberries.
>> Actually, those cranberries right here were picked, what, probably a couple days ago.
>> Mark: Look at that.
>> Carol: Beautiful.
>> But you can also use the cran raisins and we also have the ocean spray company there that makes all the dried raisins.
>> Carol: And then we have to have, as one of my students calls it, the bling.
We have to add the bling.
There we go.
>> Mark: How's that over here?
>> Carol: I think that is beautiful.
>> Now, of course, not quite.
Could I have that please?
>> Carol: And Marianne has also made Biscotti, so if you want the recipe, you have to get a book.
>> Mark: And remember her background, she worked at a dude ranch in Montana.
I heard they had a tough time letting you go.
>> You know what?
I have a standing invitation to come back.
>> Mark: I bet you do.
Cold nights in Montana.
>> I'm going to brag, as a matter of fact, they liked me so much that my husband and I got married at the ranch.
>> Carol: That's sweet.
>> Okay.
>> Carol: Mark, you ready to taste one of these?
Bring those over here.
>> Mark: Back over here.
>> Carol: We're going to have to have a plate.
>> Mark: I just wanted to make sure we know where we're going.
>> Carol: Make one here.
With a Biscotti.
>> Mark: So this is a dipping dessert.
>> Well, you can do that too, yeah.
>> Mark: So show me, so you dip it?
>> You can dip it.
>> Mark: When do I get the pear and the sauce?
>> Carol: This is while you're waiting.
>> Yeah.
Actually, I dip it in red wine, that's yummy too.
Or with the after dinner coffee, oh my.
And we'll get a couple.
>> Carol: Okay.
Let's give it a try here.
>> Perfect.
And I have to watch.
>> Carol: You can have a bite.
You want a bite?
>> I'm good.
>> Carol: You're trying to steal my pear.
>> Mark: Now I know why we brought you back.
Another outstanding recipe from our good friends at Westport.
>> Carol: So light.
Disappears.
>> Mark: Mmm.
That's going to bring on the second smile at your next meal because you spent just a little time on a fun dessert that you learned about here at KCTS-9 cooks.
And what makes it easy?
It's in the cookbook.
Marianne Pence of Westport.
Good to see you again, dude!
>> Likewise.
>> Mark: And for the just desserts, call us at 1-800-443-1999.
Support public television.
When you do that, all the programs, cooks, all of it, it's here because you support it.
You've been a viewer for so long.
Maybe today it's time for you to become a real supporter.
Buy the cookbook, okay? 00:12:24.802, We got more recipes straight ahead.