- 1kilo of Martin Sec or Madernassa pears
- 15-20 cloves
- 2 cinnamon sticks
- 200 g of sugar
- 1 liter of Nebbiolo d’Alba
Put the Nebbiolo in a pan with the sugar and the spices. When it boils, add the pears and let it cook on a slow fire for a bit more than an hour, keeping the consistence of the fruits under control with a knife or a stick.
The wine must initially cover the pears, then it can reduce; if so, cover the pan with a lid.
Once cooked, take the pears away and let the wine consume another bit, if necessary, until it becomes a kind of syrup; then strain it and put it on the pears; cover them then with sugar. Serve cold.
Photo Credit: Alpha