Pear in ubriaco sauce
4 servings
50 minutes
Pears in Ubriaco sauce is an elegant dessert from Yugoslav cuisine inspired by the tradition of cooking fruits in wine. The name 'Ubriaco' translates to 'drunken', reflecting the main culinary technique of this dish. Conference pears are slowly simmered in fragrant dry red wine with cinnamon, cloves, and lemon zest, absorbing a rich flavor of spices and astringent wine bouquet. The finished sauce thickened to a silky texture envelops the juicy fruits, highlighting their tenderness. The composition is completed by the lightness of whipped cream, freshness of strawberries, and mint adding harmony to the taste. This dessert is perfect as a refined conclusion to a meal, especially when paired with a cup of aromatic tea or a glass of sweet wine.
1
Peel the pears, remove the core while keeping the fruit intact.
- Conference pears: 4 pieces
2
In a large pot, bring wine, cinnamon, cloves, sugar, and lemon zest to a boil.
- Dry red wine: 1.5 l
- Cinnamon sticks: 4 pieces
- Cloves: 12 pieces
- Sugar: 160 g
- Lemon zest: 1 piece
3
Place pears in boiling wine and simmer for 25-30 minutes until softened, turning constantly.
- Conference pears: 4 pieces
4
Strain the wine through a sieve into another pot and simmer until thickened over medium heat.
- Dry red wine: 1.5 l
5
Chill the prepared pears, place them on plates, drizzle with the hot sauce, and garnish with whipped cream, strawberry slices, and mint sprigs.
- Whipped cream: 16 ml
- Strawberry: 2 pieces
- Fresh mint: 4 stems
