- SHOP LIST
- red wine
- cinnamon stick
Ok, fine, it’s like I totally forgot I have an English blog, too.
I swear, I didn’t forget, it’s just that sometimes life gets in the middle. But now I’m here, and I brought a friend… it’s just here in Turin or spring is finally here?
So I want to say goodbye to winter with a comfort dessert, red wine poached pears, a wintery dessert, that can easily become slightly more summery if you eat these pears together with some ice-cream. Sounds good, uh?
These red wine poached pears are very traditional here in Piedmont, and this specific recipe comes from a local tavern, the Osteria del Boccondivino in Bra (Cuneo).
I hope you like them like I did.
Red wine poached pears
- Yield: 8 Servings
- Prep: 10 mins
- Cook: 45 mins
- Ready In: 55 mins
- 8 pears I used madernassa, but martin sech are great, too
- 1 liter red wine I used barbera
- 3-4 cloves
- 1 piece of cinnamon stick
- 1 piece of lemon peel just the yellow part
- 200 grams sugar
- Wash and clean the pears.
- Put in a thick bottomed pan (not too tall) all the ingredients, bring to a boil and cook for 30 to 40 minutes, until the sauce become thicker and the pears are soft.
- Turn off the heat and let the pears cool down into the wine sauce.
- Eliminate the cinnamon stick, cloves and lemon peel, then serve the pears, whole o sliced, covered with their sauce.
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