Pears Braised in Red Wine Recipe

Pears Braised in Red Wine Recipe

This dessert is a Roman specialty. It exemplifies the simplicity and elegance of Italian fruit desserts.

Pears Braised in Red Wine Recipe

Ingredients

  • 6 firm Bosc or Bartlett pears, with stems attached
  • ¨ö lemon
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 cups good red wine
  • 1 cup water
  • 1/2 cup sugar
  • aluminum foil

Directions

  1. Peel the pears with a vegetable peeler, leaving the stems on the pears.
  2. Stand the pears upright in a casserole dish or baking pan.
  3. Thinly sliced the lemon and add the slices to the pan. Add the cinnamon stick and cloves.
  4. In a saucepan bring the wine, water, and sugar to a boil.
  5. Pour the boiling wine over the pears.
  6. Cover the pan with aluminum foil.
  7. Bake the pears at 275F for 1 hour or until the pears are soft.
  8. Remove the pan from the oven. If the sauce is still not thick enough you return the wine sauce to the sauce pan and boil until syrupy.
  9. Remove the cinnamon stick, cloves, and lemon slices from the sauce. Spoon the sauce over the pears.
  10. Serve at room temperature.

Note: Use a good quality wine such as Cabernet Sauvignon or Sangiovese. If you wouldn't drink it don't use it to cook this dish.
Pears are one of the oldest cultivated fruits. In The Odyssey Homer lauds pears as a "gift of the gods." Pomona, goddess of fruit, was an important member of the Roman Pantheon of gods and goddesses. Roman farmers documented extensive pear growing and grafting techniques. Today Italians continue to eat large quantities of pears. They are eaten throughout the year. The Italian Golden Italian Bosc Pear is available from October to May and is considered a dessert delicacy. They are sweet, juice, and have a crisp bite. Pair with Gorgonzola cheese for a classic Italian dessert.


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Content copyright © 2019 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.