Ingredients
8 “Martin Sec” pears
200 g sugar
1 cinnamon stick
4 cloves
1 lemon peel
2 glasses of red wine from the Aosta Valley

Preparation
Among all pear varieties, Martin Sec is the best for cooking.

Wash the pears and place them in a saucepan, stems facing upward. Sprinkle with sugar and add the red wine, cloves, lemon peel, and a piece of cinnamon.
Cook over low heat for about 45 minutes. The wine should almost completely evaporate and become syrupy. If at the end of cooking it is still too liquid, remove the pears and reduce the wine over the heat.

They are excellent on their own, drizzled with their syrup, or served with “fiocca” (Aosta Valley whipped cream) or with zabaglione.

Other recipes from the Aosta Valley