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.
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