Rocio Kemp, a bilingual realtor based in Chattanooga, is known for her passion for helping clients find their dream homes and her love for cooking—especially during the holidays. Fluent in both English and Spanish, Rocio brings a personalized approach to real estate, understanding the unique needs of each client and making them feel at ease through the buying or selling process. Her warm, welcoming nature extends beyond her work and into her kitchen, where she prepares festive dishes for family and friends, creating memorable meals and gatherings. For Rocio, the holidays are a perfect blend of her two passions: connecting with people and making them feel at home. With Rocio, buying a house is more than a transaction—it's the beginning of a lifelong friendship. Follow Rocio on Instagram at: @rociokemprealtor or visit her website: rociokemp.kw.com
Poached Pears in Vino Caliente with Dulce de Leche Sauce
- 4 firm pears (Bartlett or Anjou)
- 2 c. dry red wine
- 1½ c. water
- ¾ c. sugar
- 1 cinnamon stick
- 2 strips of a lemon peel
- 2 strips of an orange peel
- 3 cloves
- 1 tsp. vanilla
- pinch of nutmeg
- toasted walnuts or pistachios
- 1 can dulce de leche (milk-based caramel | Nestle's is called La Lechera)
- 1 c. heavy whipping cream
- 1 tsp. vanilla
- 1-2 tablespoons, rum (optional)
directions
pears
- In a medium sauce pan bring the wine, water, sugar, cinnamon, zest of lemon, orange, cloves, vanilla, nutmeg to a boil.
- While the poaching liquid is cooking, peel the pears (leaving the steam in place )and using a melon baller, scoop from the bottom to remove the core.
- Cut a small slice off the bottom of the pears so they can stand upright.
- Add the pears to the simmering wine liquid and fully submerge. Cover the sauce pan.
- Cook until the pears are tender (about 15-20 minutes).
- Remove the pears and leave 1 cup of the poaching liquid in the pan.
- Reduce the heat to a low simmer until the liquid turns into a syrup.
dulce de leche sauce
- In a small saucepan, combine the dulce de leche, heavy cream, and vanilla.
- Cook, stirring constantly over medium heat until dissolved together and heated through.
- Remove from heat and add the rum, if desired.
- Serve warm over the pears. The sauce can be reheated over low heat.