The timballo di pere Martine

August 8, 2011


  • 150 gr of corn flour
  • 75 gr of wheat flour
  • three egg yolks
  • 100 gr of sugar
  • 100 gr of butter
  • 500 gr of ‘Martine’ pear
  • half a bottle of Dolcetto wine
  • 300 gr of sugar
  • a piece of cinnamon
  • ten cloves

What to prepare

  • a sifter
  • a rolling pin
  • a salad bowl
  • a rectangular shaped baking-pan


Finely sift 150 grams of corn flour add 75 grams of wheat flour, three egg yolks, 100 grams of sugar, 100 grams of butter.

Blend and stretch out the dough with the roller until the thickness is about 1 finger. Put the dough in a rectangular pan after having buttered the base and the walls and fill with “Martine” pears, which have been previously cooked after having peeled and cut into small pieces with a great amount of sugar, a generous amount of wine, cinnamon and cloves.

Then cover with the remaining dough. Bake in the oven at a medium temperature increasing the heat latter on until it is cooked.