o Verduzzo

Pere al Ramandolo

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Pears poached in wine is a classic Italian dessert. In most of the country, red wine is used. In Piedmont, the choice is either red wine or sparkling Moscato d’Asti. In Friuli-Venezia Giulia, they use their somewhat sweet Ramandolo or Verduzzo wine, sometimes with additional flavorings, although I think it best to omit these (you will see them here listed as optional). Once, in a fit of profligate extravagance, I poached pears in Picolit (with no added flavors). It was too delicious for wor