Pere Cotte con Alloro e Amarone

Braised Pears with Bay Leaves and Red Wine

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Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

These pears are braised, not poached, an important distinction that I have found, when teaching the dish, many people overlook. First they are sautéed in butter, a step that establishes the base for their finely articulated flavor. Subsequently, bay leaves add their distinctive aroma and, of course, the final significant element is the red wine. You should make every effort to use Amarone because of its intensely concentrated fruitiness and faintly raisiny quality. Of all alternatives to Am