Pears poached in Barbera
The Italians aren't into making fancy puddings - why would you be in a land that makes such fantastic ice cream?! But this simple dish can be whipped up if you need to make a dessert relatively quickly and easily and it would be even more delicious with a dollop of mascarpone. The recipe comes from the chef of the restaurant attached to the excellent Araldica group of co-operatives, suppliers of The Society's Barbera d'Asti
- 6 pears, pared but with stalk intact
- 1 bottle of The Society's Barbera d'Asti DOCG Superiore
- 200g sugar
- 2 cloves
- 1 Stick of cinnamon
- 2 juniper berries
Cut a little off the base of each pear so that they can stand up in a pan. Pour in the wine, sugar and spices. Simmer over a low heat for about 30 minutes. When the pears are soft enough, remove carefully from the pan, take out the spices and reduce the wine over a high heat until almost syrupy. Serve each pear on an individual plate while still warm with the wine reduction poured over. Serve with cream, ice cream or mascarpone.
Serve with a glass of Vin Santo or a Vin Doux Naturel.