Pears in Wine are a delicious dessert typical of Italian cuisine. The pears are cooked in wine together with spices such as cloves and cinnamon, which give an irresistible aroma. The dessert is served cold and can be accompanied by a scoop of vanilla ice cream.
Place the Nebbiolo wine, 100 g of sugar and the spices in a pot
Bring to a boil and add the Pere Madernassa pears, then cook them over moderate heat for more than an hour, checking the flesh consistency with the blade of a knife or a skewer
The level of wine should initially cover the pears; as it reduces it may partially uncover them: keep the pot covered in that case
When cooking is complete, remove the pears and continue to reduce the wine if necessary until it reaches a syrupy consistency; then strain it and pour it over the pears, finally dust with granulated sugar
Serve cold
The Madernassa variety, a local selection named after a locality a few kilometers from Alba, is more abundant and also suitable for cooking
It is medium-sized with green-yellowish skin tinged with rust-red and firm, slightly tart flesh
Recommended wine: young Barolo
Pot
Wooden spoon
Italy
| 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 |
