Martin Sec pears in red wine

A traditional Piedmontese recipe told from our favorite traveler Manuela Vullo.

The Martin Sec pears is a traditional variety of Piedmontese campaigns by small regular shape. It's a late fruit that is preserved through the winter.
Its skin is rough, rust colored and the flesh is whitish and grainy, little juicy but very aromatic and fragrant. Along with the variety Madernassa, largest, It is considered particularly suitable for cooking.
The Martin Sec in red wine are a recipe typical of rural traditions Langa and Monferrato. Baked pears, season with a little sugar and a bit of old wine the previous year, they were one of the few desserts available on feast days for peasant families because almost everyone had a pear tree in the garden.

Ingredients (for 4 people)

• 8 Martin Sec Pears, or alternatively 4 Madernassa pears
• 1 bottle 750 ml full-bodied red wine with Barbera or Dolcetto type
• Some clove
• 1 cinnamon stick
• 200 gr sugar
• An untreated lemon zest or orange juice

Proceedings

Wash pears and let entire.

Place them in a saucepan with the edges high enough.

Add the cloves, cinnamon , the orange peel or lemon and sugar.

Pour all the wine on pears and cook with the lid on moderate flame for about 35 minutes, until the fruits are soft without discard. The fork must penetrate into the flesh with ease.

Remove the pears from the pot and place them to cool in a serving dish.

In the meantime, continue cooking the remaining liquid in the pan until becomes thick syrup, that you pour on pears when present on the table.

The dessert is served warm.