This particular version of pears in wine is Piemontese, and is traditionally made with Martin Sec pears, a small golden-russet variety whose slightly grainy flesh is especially suited to being cooked. To serve 6 you will need an hour's preparation time, and:
Ingredients:
- 2 1/4 pounds (1 k) pears
- 10 cloves
- 2 cinnamon sticks (about 4 inches of cinnamon stick)
- 3/4 cup sugar
- 1 quart Barbaresco or other tannic, full bodied dry red wine, e.g. Nebbiolo di Langa or Roero
Preparation:
Wash and dry the pears. Bring the wine to a boil, with 2/3 cup sugar, the cloves, and the cinnamon. Add the pears and cook covered for about 45 minutes, at a steady boil, taking the lid off every now and again to check the level of the wine, which should cover the pears. When the pears are cooked transfer them to a platter with a slotted spoon. Strain the sauce, and, if it is too runny, cook it down until it thickens somewhat. Then pour it over the pears and sprinkle them with the remaining sugar as well. Serve cold.
Yield: 6 servings pears in wine.
Yield: 6 servings pears in wine.
