Pears in Wine is a delicious dessert typical of Italian cuisine. The pears are cooked in wine along with spices like cloves and cinnamon, which give an irresistible aroma. The dessert is served cold and can be accompanied by a scoop of vanilla ice cream.
In a pot, place the Nebbiolo wine, 100 grams of sugar, and the spices
Bring to a boil and add the Madernassa pears, cooking them over moderate heat for more than an hour, checking the consistency of the fruit's flesh with the blade of a knife or a toothpick
The wine level should initially cover the pears, then as it reduces, it may partially uncover them: keep the pot covered
Once cooked, remove the pears and further reduce the wine if necessary until it reaches a syrupy consistency; then strain it and pour it over the pears, finally sprinkling with granulated sugar
Serve cold
The Madernassa variety, a local selection named after a location a few kilometers from Alba, is more abundant and also suitable for cooking
It is medium-sized with green-yellowish skin tinged with rusty red, with firm, slightly acidic flesh
Recommended wine: Young Barolo
Pot
Wooden Spoon
Italia
| Energy (kcal) | 108.03 |
| Carbohydrates (g) | 17.28 |
| of which Sugars (g) | 17.02 |
| Fat (g) | 0.36 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 0.5 |
| Fiber (g) | 3.74 |
