12/18/11 – 7am – Chef Cindy McKnight of the Cook Street School of Culinary Arts prepares poached pears with blue cheese and candied pecans.
on the menu this morning… savory palmiers … chef cindy mcknight of cook street school of culinary arts is here. > >reporter: your action a graduate of could st congratulations to you tell us how we to > >speaker: is coached paris is the easiest thing you can do it’s great for the holidays approach him off i do mine in red wine mulled spices some people do them in white wine the great thing about this dessert is that it actually is a desert or at as a first course. you can do them with a salad and is the hardest part of the whole process. you cannot have to get a melon dollar and core them out. so you have your pair all nice and you can see with the red wine you have a nice white on the inside an ice red on the outside of makes a beautiful plate. into this a couple different ways of got a little play here and you just want to slice them. super tender, you have to work too hard just a