First of all I’d like to say that I, together with two friends, edit a web site on cooking at www.ilcortiledellematte.com.
Then here’s a recipe of mine:
For 4:
4 pears (Kaiser are good)
½ litre if Barbera wine
Cane sugar to taste
I teaspoon of ground cinnamon
2 spoons cornflour
crushed hazelnuts
Peel the pears and cut into ½ centimetre slices. Put the wine, sugar and cinnamon into a large pan and bring to the boil. Add the pear slices, trying not to overlap them, and cook for about ten minutes (depending on the consistency of the pear – don’t let them pulp). Lift out the slices and put aside. Moisten the cornflour with two spoons of the hot wine and stir till smooth. Pour the mixture into the pan, mixing continuously until a creamy consistency is obtained. Arrange the pears in individual dishes and garnish with the Barbera sauce and sprinkle with crushed hazelnuts.
