Drunken pear with cranberry
4 servings
40 minutes
Drunken pears with cranberry is a refined dessert of Italian cuisine, captivating with its rich aroma and delicate taste. The combination of ripe pears soaked in spiced red wine and tart cranberries creates a harmonious dish balancing sweetness and slight acidity. The history of this dessert traces back to the traditions of Italian wine regions, where fruits were often stewed in wine with spices for warming and rich flavors. Drunken pears are perfect for finishing an elegant dinner and are especially good paired with vanilla ice cream or mascarpone. The aesthetic presentation as an open fan makes them not only delicious but also visually appealing, turning each serving into a small masterpiece of culinary art.
1
Heat a heavy-bottomed pot over medium heat. Add sugar and spices. Without stirring, wait for the sugar to melt, but not darken or turn into caramel. Add cranberries. Gently shake the pot to mix everything. Cook for 5-7 minutes until the cranberries release their juice.
- Sugar: 150 g
- Cinnamon sticks: 1 g
- Allspice peas: to taste
- Carnation: to taste
- Cranberry: 150 g
2
Pour in the red wine and add the peeled pears. Cook for 25-30 minutes without bringing to a boil. You can check the fruit's readiness by piercing it with a thin knife.
- Red semi-sweet wine: 500 ml
- Pears: 4 pieces
3
Before serving, cut the pears in half. Then, score each half starting one centimeter below the stem and ending at the wide part of the fruit. Arrange the drunken pears on plates, fanning them out. Drizzle with syrup, which can be slightly reduced if desired.