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Spiced Pears with Pecorino |
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Serves: 6 Print this Recipe(Pere allo Spezie e Pecorino) Category: Fruit Desserts Tuscans are rightly proud of their excellent sheep's milk cheese. Every town has its own version, and each tastes slightly different from the others, depending on how it is aged and where the milk comes from. Usually the cheeses are eaten when they are quite young and still semifirm. When eaten for dessert, the cheese is sometimes drizzled with a little honey or served with pears. I like this sophisticated presentation that I had in Montalcino--pecorino served with pears cooked in the local red wine and spices, accompanied by fresh walnuts. Of course, the pears are also good served plain or with a large spoonful of whipped cream. 6 medium Anjou, Bartlett, or Bosc pears, not too ripe 1 cup dry red wine 1/2 cup sugar 1 cinnamon stick (3-inch) 4 whole cloves 8 ounces Pecorino Toscano, Asiago, or Parmigiano-Reggiano cheese, cut into pieces 12 walnuts halves, toasted 1 Place a rack in the center of the oven. Preheat the oven to 450°F. Arrange the pears in a baking dish just large enough to hold them upright. 2 Stir together the wine and sugar until the sugar softens. Pour the mixture over the pears. Scatter the cinnamon and cloves around the pears. 3 Bake the pears, basting them occasionally with the wine, 45 to 60 minutes or until they are tender when pierced with a knife. If the liquid begins to dry up before the pears are done, add a little warm water to the pan. 4 Let the pears cool in the dish, basting them occasionally with the pan juices. (As the juices cool, they thicken and coat the pears with a rich red glaze.) Remove the spices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Spiced Pears with Pecorino comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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