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One of a
selection of seasonal Gabbiano recipes from Giancarlo & Katie
Caldesi:
Pere
cotto in Chianti
Pears poached
in Chianti
Katie Caldesi
says: "These make a heavenly
combination served with a little piece of rich chocolate cake like
torta caprese and some Amaretto cream."
Serves 6
Ingredients:
6 fat, ripe
pears e.g. Comice
6 cloves
1 stick cinnamon
1 vanilla
pod, split in half lengthways
1 piece of
lemon zest, 5cm long
1 piece of
orange zest, 5cm long
1 bottle
Gabbiano Chianti DOCG red wine
100g caster sugar
100ml honey
Method:
Peel the
pears and spike each one with one clove on its bottom, near the
centre. Put them into a saucepan stems facing upwards. Pour over the
Gabbiano Chianti wine, add the sugar, honey, vanilla, cinnamon stick
and zests.
Bring the
wine up to a gentle boil and then turn down to simmer for one hour,
uncovered. Using a slotted spoon remove the pears to a serving dish.
Reduce the wine for around ten minutes and then sieve it into a
serving jug. Pour a little over the pears and put the rest on the
table.
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