Martinsecco pears caramelised in Groppello wine

Desserts

Ingredienti

8 pere Martin Sec

1 bottiglia 7/10 di litro Groppello di Revò

mezzo litro acqua

200 g di zucchero, meglio se di canna

una decina di chiodi di garofano

1 stecca lunga di cannella (circa 12 cm)

buccia gratuggiata di mezzo limone biologico

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Procedure

Pour the red wine, the sugar and the water into a pot and bring to a boil. The pot should be a large one so as to later contain all of the pears placed with their stem pointed upwards. Then add the lemon peel and cinnamon stick.

Wash the pears, and leave them intact with their peel and stems.

Place the pears in the pot with the stem pointed upwards and adjust heat to a minimum.

Cook for 10-15 minutes, depending on the degree of ripeness of the pears.

Remove the pears and place them in an open bowl.

Filter the wine and put the liquid back on the heat until it turns into a syrupy mixture.

Serve one or two pears on a dessert dish or in a bowl, topped with hot syrup. The pears must be served warm.

Our advice...

We suggest you enjoy these pears accompanied by Groppello distillate by Distilleria Rossi d'Anaunia

Recipe created and made by

Leonardo Fellin - Ristorante Osteria Palazan (Cles)

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