Check in time limit, but if you still have not found the perfect dessert to end the New Year's Eve, I propose a light dessert, elegant and delicious: spiced pears cooked in red wine, flavored with cinnamon, cloves, orange peel and tangerine, candied orange and with a wine glaze. Is, If you want, for more ideas please see the special on DESSERT SPOON EASY AND ELEGANT FOR PARTY MENU or have a look on my CHRISTMAS MENU.
This recipe closes 2019 mine and this website, which reached a few days ago to 11 million page views in six years and nearly 400.000 visitors per month. More than the numbers, though, what gives me joy are the people who follow me, who send me email asking about travel, ingredients, restaurants. What they try and comment on my recipes, traveling with my itineraries for reference. What I confirm, everyday, I'm doing a good job. Sincere thanks to all of you and best wishes for a 2020 full of what you fancy.
The perfect wine
Obviously, everything depends on the wine you choose: I suggest a red wine with good structure and intense color, with a high residual sugar as the Primitivo di Manduria or Ripasso Valpolicella. Like this, guests can make the best of both the sugar in wine is pears. If you want, you can have a look at all my RECIPES WITH PEARS, where you will find a wonderful CROSTATA COVERAGE WITH PERE AND CIOCCOLATO and delicious BIGNE’ WITH MOUSSE gorgonzola and pears.
What pear use to make baked pears
I chose Spinelli pears (piru spineddu) Etna, a typical Sicilian and Calabrian pear that is gathered at the end of October and lasts a long time (until spring), hanging in 'pennule', like tomato Piennolo. This fruit is also included in the list of Pat (traditional food products) of Sicily. Alternatively, you can use the pear Kaiser, Martin Dry or pear Conferences. The pears are cooked whole and without the peel, except for a small piece of skin that should be left attached to the stalk, so that the latter does not fall off during cooking. Be careful not to cook them too long, because Spinelli pears must maintain their consistency.
Once completed cooking pears, you need to reduce the wine so that it becomes a spicy glaze, scents mean, dark and glossy with which brush the pears, who will take a wonderful color. If you want, you can accompany spicy pears cooked in red wine with whipped cream, English cream or (recommended match) a scoop for a dazzling hot-cold contrast.
4 pears Spinelli, Kaiser o Conference
500 milliliters of red wine with high residual sugar (Primitivo di Manduria Doc or Ripasso della Valpolicella DOC)
two cinnamon sticks
two star anise berries
zest of half an orange and a tangerine biological
a candied orange peel
100 grams caster sugar
First put in a pan with low sides red wine, sugar, cinnamon, the star anise, the grated rind of orange and tangerine and candied orange peel, cut into thin slices. Bring the liquid to a boil.
As wine warms, Spinelli peel the pears, taking care to leave a centimeter of skin beneath the petiole (as you can see in the pictures): in this way the stalk will not detach and dessert will be more beautiful to see.
Submerge the pears in wine, making sure that they are covered as much as possible. Cook the pears for 15-20 minutes, turning them occasionally so that they cook evenly, but remain firm and compact.
When the pears are cooked, put them aside. Continue to reduce the wine with spices until a glossy icing and dense, with which brush the pears until they take on a beautiful ruby red. Serve the warm pears with wine reduction, garnishing the dish with the glaze, the vanilla beans and star anise and a few pieces of candied orange peel. If you want, you can add the vanilla ice cream, for a nice hot-cold contrast. Bon appétit!