Martin Sec Pears in Prünent Wine
Martin Sec Pears in Prünent Wine reinterpret the classic Piedmontese red wine dessert using Nebbiolo from the Val d’Ossola, with sugar and cloves.
Ingredients
For 8 personeFor the pears
Before you start
Method
Arrange the pears
Wash the pears thoroughly without peeling them and stand them upright in a saucepan, with the stems facing upwards.
Add the wine and flavourings
Pour in enough Prünent to almost completely cover the fruit, scatter over the sugar and add the cloves.
Cook slowly
Cover the saucepan and cook over very low heat until the pears are tender but still intact.
Reduce the wine
Gently remove the pears and reduce the cooking liquid over a high heat until it becomes more syrupy.
Cool and serve
Return the pears to the reduced wine, allow to cool and serve chilled in small bowls with plenty of cooking syrup.
Good to know
Tips
Choose small, firm, unblemished pears. Cook gently to prevent them from breaking apart. The reduced wine becomes the dessert sauce.
Variations
The historically documented version uses Barolo. Replacing it with Prünent is a regional reinterpretation created for the Edoardo Patrone recipe collection.
Storage
Store in the refrigerator, immersed in their cooking liquid, for 2 days.
Behind this recipe
Piemonte Italia documents Martin Sec Pears in Barolo as a traditional Piedmontese dessert. This version deliberately replaces Barolo with Prünent, Nebbiolo from the Val d’Ossola, while keeping the preparation method unchanged.
