Pears in red wine – a simple dessert depends on the Wine

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Pere al Barolo – Pears baked in the oven with Barolo wine
Serves 8
1 to 1½ bottles Barolo or other robust Italian red wine
Rind of 1 lemon and 1 orange
2 cloves
½ piece cinnamon
4 peppercorns
1 bay leaf
200 g sugar
8 pears (Conference, Williams)
Place all the ingredients except the pears in a pan with a little extra water
Bring to the boil and simmer for 15 minutes
Wash the pears, remove the core from underneath with a melon baller or small spoon, leave the stalk on
Place the pears in the pan, stalks up. Bake in the oven without a lid for 1½ hours. In the beginning the pears should be almost covered with wine, later this will evaporate, leaving sort of a caramelized skin on the top of the pears. Do not use too wide a pan or it will burn on…..
Take the pears out of the cooking juice carefully so as not too break the skin, place on a serving dish.
Strain off the cooking juices and reduce to a good flavour. Allow to cool slightly and serve with the pears.
This dish may be served hot or cold.

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