Martinsecco pears caramelised in Groppello wine



    8 Martinsecco pears
    1 750 ml bottle of Groppello di Revò
    Half a litre of water
    200 g of sugar, preferably cane sugar
    About a dozen cloves
    1 long cinnamon stick (approx. 12 cm long)
    Grated peel of half an organic lemon


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)



Do you want to discover the magic of Trentino winter? Enjoy


Discover the Experiences