Pears in wine (2)
Instructions
In a pot put the Nebbiolo wine, 100 g of sugar and the spices.
Bring to a boil and add the pears and cook Martine moderate flame for more than an hour, checking the consistency of the pulp of the fruits with the blade of a knife or a toothpick.
The level of wine must initially cover the pears, then consuming them may partially: keep then the pot coperchiata.
When cooked, remove the pears and still consume the wine, if that is the case, until syrupy consistency; then strain it and pour it over the pears, then sprinkle granulated sugar.
Served cold.
The variety Martine or Martin Sec is back to peep on the market: once cultivated for its robustness, saw a period of neglect after the second world war.
It is small, flask-shaped, yellow tending to rust, thin Peel and pulp is hard and grainy, suitable for oven and boil.
Suggested wine: Barolo from a young age.
Ingredients and dosing for 6 persons
- 1000 g of martin sec pears
- 20 cloves
- 2 sticks of cinnamon
- 200 g of granulated sugar
- 100 cl of wine nebbiolo d'alba