Scarlett WPere Al Barolo (Pears in Red Wine)
March 13th 2008 11:41
Pere Al Barolo (Pears in Red Wine)
About Barolo
Barolo is an Italian wine, one of many to claim the title “Wine of kings, and king of wines”. It is produced in Cuneo’s province, south-west of Alba, within the region of Piemonte.
The wine is produced from the Nebbiolo grape variety. The lampia, Michet and Rosè types are authorized. It matures at the end of September. The clusters are dark blue and grayish with the abundant wax that dresses the grapes. Their form is lengthened, pyramidal, with small, spherical grapes with substantial peel. The leaves are of average size with three or five lobes.
Barolo typically smells of tar and roses, and can take on an unusual orange tinge with age. When subjected to aging of at least five years, the wine can be labeled a Riserva. The initial nose of a Barolo is often that of the pine tree.
About Clove
Cloves are the aromatic dried flower buds of a tree in the family Mytaceae. It is native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Zanzibar, Indonesia and Madagascar; it is also grown in Pakistan, India, and Sri Lanka.
The clove tree is an evergreen which grows to a height ranging from 10 – 20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale colour and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when 1.5 – 2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre.
INGREDIENTS
Serves 4
4 large, firm cooking pears
1¼ cups brown sugar
2cups dry, full-bodied red wine / preferably Barolo
3 cloves
2 pieces lemon zest
1 cinnamon stick
1. Preheat the oven to 350ºF.
2. Peel the pears carefully, leaving them whole with the stalk still attached.
3. Transfer to a deep, fireproof casserole into which they fit snugly, standing upright, stalks uppermost.
4. Sprinkle with half the sugar, then pour in the wine.
5. Add the cloves, lemon zest and cinnamon.
6. Place in the preheated oven and cook for about 1 hour, or until the pears are tender.
7. Lift the pears carefully out of the wine and place in individual glass dishes.
8. Reduce the cooking liquid over medium heat until it has thickened to a pouring syrup.
9. Discard the cloves, lemon zest, and cinnamon and pour the syrup over the pears.
10. Serve at room temperature.
**From “The Encyclopedia of Italian Cooking”, “JokofBaking.com” and “Wikipedia, the free encyclopedia”**
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