Pears with wine


  • 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

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