Poached pears and red wine is a perfect combo.
I used ingredients from Romagna. But you look for local fruits and wine and use my recipe to add Italian flavor to your dessert.
As the first cold weather arrives, you find tons of cakes, rainbow frostings, and fireworks on each social network. And what do I offer you? Peached pears cooked in spiced wine, an old-fashioned recipe of my own home. A dish with the flavor and warmth of home and tradition.
Volpina Pears and Red Wine: two tastes of Romagna
With this dessert, here is also served a bit of my own story.
Their slightly spicy scent was those of November evenings.
When Sara baked this simple dessert while the adults played cards.
Card playing has been a pastime of many a cold evening.
Those that make double the pleasure of being home together. It is also a dessert that encapsulates the quintessence of Romagna, a rustic and genuine land where fruit and a glass of red wine are never lacking on the table.
Volpina, literally, means little fox.
They are called Volpina because old farmers told fox was gluttonous of them. Volpine pears are a variety of unknown origin that is widespread between Romagna and Umbria.
If you like fruit desserts, I recommend the recipe for stuffed pears cooked in Alchermes.
Buona cucina, Monica
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Poached pears in spiced red wine
List of Ingredients
700 g pears
120 g of brown sugar
400 ml red wine
a few flakes of butter
1 teaspoon potato starch
a few cloves
Wash the pears and leave them whole.
Arrange them in an oven dish or pan, sprinkle with sugar, drizzle with red wine, add 4-5 cloves, and add a few flakes of butter.
Bake in preheated oven at 180C degrees for about 20-25 minutes.
Or in the covered pan for 20 minutes on medium-low heat.
Remove the pears from the red wine and reduce the sauce adding a teaspoon of cornstarch and stirring with a hand whisk.
Filter the sauce.
Serve the pears at room temperature with the hot sauce aside.
You can serve it with ice cream.