Pere Cotte Nel Vino Rosso

Pears Poached in Red Wine


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

In Piedmont and the Aosta Valley they’ll tell you that the best possible pear for making this simple dessert is the highly sought-after martin sec variety. While this may be difficult to find outside of the area, what is essential is that the pears you use must be sweet and full of flavour, yet firm enough to keep their shape as they poach. Use the best red wine you can afford for maximum taste. Serve with cream, ice cream or mascarpone, if you like.


  • 6 firm pears, peeled, left whole with stalks on
  • ½ cinnamon stick
  • 75 ml/5 tbsp caster/superfine sugar
  • 750 ml/ pints/3 cups red wine cream
  • ice cream or mascarpone, to serve (optional)


  1. Cut a slice from the base of each pear so that they will stand up firmly.

  2. Stand all the pears upright in a pan. Add the cinnamon and the sugar.

  3. Pour over the red wine and bring to the boil, then reduce the heat to low and cover with a lid.

  4. Simmer slowly until the pears are soft, turning them frequently so they become completely soaked and coloured by the red wine.
  5. Transfer to a bowl and cool, turning frequently. Discard the cinnamon stick. If you like, you can serve the pears standing upright on serving plates.