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Local cuisine of Polesine

Pears in red wine with ice cream filling

Difficulty: easy

Preparation time: 30 min

Ingredients: for 4 servings: 4 Kaiser pears, 3 cloves, 2 cinnamon sticks, 350 gr. water, 650 gr. caster sugar, 1,300 lt. red wine, orange peel and/or lemon peel to taste

Method: Peel pears, cut in half, cut a rounded dip around the core and seeds and remove. Put the halves into a casserole dish. Add a litre of red wine, 400 gr. caster sugar, a cinnamon stick and 2 cloves. Cook on medium heat for 15 minutes, cover with a piece of kitchen paper tied around the sides of the dish and leave to cool. In the meantime, prepare a syrup by boiling the water with 250 gr. of sugar, add the orange and/or lemon peel, 1 clove and the cinnamon sticks. Filter through a tea-strainer, leave to cool, add 3 dl. of wine and put the liquid in an ice cream maker. When the ice cream is ready, use it to fill the pear halves and then put the halves together again and place in the freezer. Reduce the wine from the cooked pears on a moderate heat until it has a shiny lacquer-like  consistency and pour it onto the plate. Cut the pears into thin slices and fan out on top of the sauce.

Wine matching: Bagnoli friularo Passito: it is a denomination issued in 1995 and its wines are produced in many communes of the province of Padua. This wine is produced with dried Piave and Veronese raboso grapes. It presents a quite intense garnet red colour with a well-rounded bouquet of red fruit jam and dried fruit. To the palate it is sweet, very soft, slightly tannic and very warm of alcohol and body. To be served at a temperature of around 10°.

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