Label
All
0
Clear all filters

Pere Cotte Nel Vino Rosso

Pears Poached in Red Wine

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title