Recipe by Silvia Monopoli
Pears in Rosarubra Intimo Wine are prepared by cooking the peeled pears in wine over a very low flame until most of the wine has evaporated, and accompanying them with a delicate vanilla custard.
- 750 ml of Intimo Rosarubra wine
- 250 g of water
- 350 g of sugar
- 2 cinnamon sticks
- 2 star anise berries
- 2 pieces of organic orange peel
- 4 medium-hard Kaiser pears
- Vanilla custard
- 300 g whole milk
- 4 yolks
- 50 g sugar
- 1 vanilla pod
Carefully peel the pears, taking care to leave the stalk intact.
Place them in a high-sided saucepan, pour in the Intimo Rosarubra red wine, water, cinnamon, star anise, sugar and organic orange zest.
Bring to the boil and cook for about 1 hour, until tender, turn off the heat and leave them to cool in the the syrup a few hours until ready to use.
Cut into the vanilla pod, removing the seeds. Pour the milk into a saucepan
and add the vanilla seeds, heat almost to the boil, turn off the heat and keep warm.
In the meantime, whip the egg yolks with the sugar and pour the milk over them.
Stir for a few minutes without ever letting the cream boil.
It’s ready when it coats the spoon. Cover the cream with cling film and leave to cool until ready to use.
When everything is cold, compose the dish: sprinkle the pears generously with the Intimo Rosarubra Wine Sauce, place the custard on the bottom of the plate, place the pears on top and serve.
Go to the Wine Sheet.