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A look at autumn in the kitchen of our farmhouse in Italy –

Fall is filled with chestnuts, spiced wine, olive picking and perfect pears! The angelica pear is the almost mythical piccola pera (little pear) found in numerous works of Renaissance Art however in Le Marche, it is the local homegrown pear found everywhere and perfect for poaching!

This week’s #Slowlivedmoments from Italy:

 

And here’s the full Poached Pear Recipe! from La Tavola Marche (farm, inn & cooking school) in Italy

Poached Pears in Red Wine

Serves 4
4 pears, peeled and left whole
1/4 cup sugar
1 bottle of wine – red or rose’ – whichever you prefer or have in your cupboard
herbs you like: we use sprig of rosemary, sprig of thyme and lemon zest or you can use cinnamon, clove and nutmeg

Place pears in a pot that fits snugly. Add sugar and herbs to the pot with pears. Cover the pears 3/4 with wine.

Place the pot on the stove with the lid on and bring up to a boil, then lower to a simmer. Let simmer for 10-18 minutes depending on the size of your pears. You’ll know when they are done when a knife slips easily in (just like when boiling potatoes).

Once cooked through remove the pears from the liquid & place in the fridge. Return the pot to the stove and reduce the wine, on a simmer for about 10-15 minutes until it forms a syrup. Be careful not to burn it by reducing too much.

About a minute or two before before the wine syrup is ready give it a taste checking to make sure its not too tart. You may need a little more sugar depending on the sweetness of the wine.

To serve, strain a ladle full of the syrup through a fine mesh strainer directly onto each plate. Top with your pear – either serve whole or sliced in half. Finish with a dollop of fresh whipped cream or mascarpone cream.

One Comment

  1. I’m intrigued: I’ve never used herbs to flavour pears in wine, always the spices you mention. The herbs sound somehow more Italian – which is your favourite?

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