Cooked pears with wine

February 5, 2012


Martin Sec or Madernassa pears
1 kg
15 - 20
2 sticks
200 g
Nebbiolo d’Alba
1 l


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