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Peras Al Vino with chef Lorena Garcia
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Chef Lorena Garcia is originally from Venezuela, but she is getting to be known all over the world as she appears on a weekly cooking segment on Univision Network’s top-rated morning show, "Despierta America," and throughout Latin America on the Utilisima Network.
When I asked her what the future holds for this rising star, she said she has a book coming out next year. Her Miami kitchen studio will open soon, a place where she can tape TV shows, do cooking demonstrations and focus on her Big Chef/Little Chef program what teaches healthy cooking to children. Lorena also has a restaurant opening soon near the Miami airport, LG Cocina.
Lorena was recently in Atlanta to demonstrate some of her healthy Latino dishes. “I turned to healthier cooking about 5 years ago. As I traveled to street festivals in New York, Miami, Chicago, I could see that our young people are becoming obese at such an early age.” Lorena has a passion for cooking and she enjoys teaching children to cook using healthy, fresh ingredients, like this healthy dessert.
Peras Al Vino
3 cups Pinot Noir (red wine)
1 cup Splenda granulated
1 stick cinnamon
3 each cloves
3 strips fresh lemon peel
3 whole black peppercorns
4 each fresh pears, cored, peeled, cut in half
1 pint Dreyers, no sugar added Splenda vanilla ice cream
nutmeg to taste
fresh mint, garnish
Combine the wine, Splenda, cinnamon, cloves, peppercorn, and lemon peel, in a
mid size sauce pan. Bring to a boil, until the Splenda is dissolved, reduced heat and let simmer for few minutes. Add the pears, and let cook until fork tender, remove pears and set aside. Disregard the lemon peal, cloves and cinnamon stick. Reduce the liquid until it thickness bring the pears back to the reduction for 1 minute.
Spoon ice cream into 4 individual bowls. Divide the poached pears between them and spoon sauce over them. Dust with nutmeg and garnish with fresh mint.
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