When the first cold evenings arrive in Piedmont, the farmhouse kitchens of the Langhe and Roero fill with the scent of pears simmering in red wine. Pere al vino rosso is one of the simplest and most loved desserts of north-west Italy: traditionally made with small, firm Martin Sec pears and a local red such as Barbera or Nebbiolo, it was a thrifty way to turn hard autumn fruit into something special for Sunday lunch. At home we make it with Decana pears, which hold their shape beautifully and soak up the wine to a deep ruby colour. Serve them warm or cold, with the syrup spooned over, a little mascarpone and a crumble of amaretti for crunch.
Ingredients (serves 4)
- 4 firm pears (about 800g) – Pear Decana
- 750ml dry red wine (Barbera, Nebbiolo or Dolcetto are ideal)
- 150g white sugar
- 1 lemon (zest in wide strips, plus a squeeze of juice)
- 1 orange (zest in wide strips)
- 1 cinnamon stick
- 3–4 cloves
- 250g Mascarpone Virgilio, to serve
- 8–10 Bonomi Amaretti, to serve
Method
- Prepare the pears. Peel the pears carefully, leaving the stalk attached. Slice a thin disc off the base of each one so they can stand upright, and brush them with a little lemon juice so they don't darken.
- Make the poaching liquid. Choose a saucepan just large enough to hold the pears standing up. Pour in the wine, add the sugar, the strips of lemon and orange zest, the cinnamon stick and the cloves. Warm over a medium heat, stirring, until the sugar has dissolved.
- Poach gently. Stand the pears in the pan, bring to a gentle simmer, then cover and cook over a low heat for 30–40 minutes, depending on ripeness. Every 10 minutes, spoon the wine over the tops or turn the pears carefully so they colour evenly. They are ready when a thin knife slides easily into the thickest part.
- Reduce the syrup. Lift the pears out with a slotted spoon and set them on a plate. Turn up the heat and boil the wine, uncovered, for 10–15 minutes until it has reduced by about two thirds and looks glossy and slightly syrupy. Strain out the zest and spices.
- Rest. Return the pears to the syrup and leave them to cool for at least 30 minutes, basting now and then – the longer they sit, the deeper the colour. They can be kept in the fridge overnight.
- Serve. Place each pear in a shallow bowl, spoon over plenty of syrup, add a generous spoonful of mascarpone on the side and finish with crumbled amaretti.
Francesco's tips
- Pick firm pears. Slightly underripe fruit is best here: very soft pears will fall apart in the wine.
- Make it ahead. Pere al vino are even better the next day, so they are perfect for a dinner party – warm them gently in their syrup or serve them cold.
- Leftover syrup? Keep it in a jar in the fridge and drizzle it over panna cotta, ricotta or a slice of plain sponge cake.
All the ingredients are available at our shop at 110a Dalry Road or online with 2-hour delivery in Edinburgh. Buon appetito!
