Recipes from La Rogaia: Pere cotte - Baked pears in red wine
Winter evenings in Umbria
In winter, the sunsets in La Rogaia are always particularly spectacular.
The sky lights up in all hues of pink, orange and purple.
On the hills you can see the shadows of the olive trees like cut outs against the light.
And in the background rises the even silhouette of Monte Amiata, the "Fujijama of Tuscany".
As soon as it is dark there is nothing better than warming up in front of the fireplace and of course eating something yummy: Today we have baked pears in red wine.
Baked pears in red wine
Per person one pear, 100 g raisins, 100 g almonds, 100 g walnuts, 1 tbsp brown sugar, 2 tbsp white sugar, 1 tsp cinnamon, 1 tbsp honey, approx. 1 bottle of red wine (e.g. Rosso di Montefalco or Chianti), 1 Tablespoons of jam (blackberry, apricot, etc.), 50 g butter
- Preheat the oven to 180 °C (356 °F)
- Peel the pears, cut them lengthways in half and remove the casing.
- Warm the red wine mixed with the honey in a saucepan, put the pears in and cook until half soft over a low heat.
- Chop the raisins, almonds and walnuts, mix with sugar, cinnamon and jam.
- Remove the pears from the red wine and place in a baking dish.
- Fill with the raisin-nut mixture and pour red wine covering the bottom of the dish. *
- Cover each with a flake of butter and then cook in the oven for about 15 to 20 minutes until they are soft.
- Serve hot or lukewarm with vanilla ice cream or yogurt.
* You can make mulled wine from the rest of the red wine.
Buon Appetito from Amira