I visited my friend Marcello of Podere Cunina in Tuscany recently. Podere means house on top of a hill. It is beautiful, with a 360º view of the most traditional and suggestive Tuscan hilly view, from Siena to Montalcino.

During my stay, I participated in his cooking class where I learned a few new recipes from the Tuscan tradition. Here is one that we used as an appetiser; but in my opinion, it could be used as Cheese/Dessert course to close a dinner with style.

Caramelized Pears with Pecorino Cheese Cake

Ingredients for 6 people:

Pears 3

Red wine 500 ml

Sugar 250 g

Cinnamon 2 tbs

Pecorino cheese 450 g

Milk 100 ml

Preparation

Cube the pecorino cheese.

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Put the cheese in a pan and add the milk in to it.

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Put the  pan on a stove at low heat and stir continuously until the pecorino cheese is melted.

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Pour the melted cheese mixture in a silicon mould and put it in the refrigerator until hardens.

Now peel the pears. Cut them in half, starting from the petiole. Remove the seeds and put them in a pan.

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Add enough wine and the sugar to cover the base of the pan.

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Add the cinnamon and start to cook over medium heat for 15/20 minutes.

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Keep stirring the pear with the juice until almost all the wine is absorbed by the pears.

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Put one pear per dish that you can cut at the base 5/6 times and open in the plate as in the picture. For decoration, add a mint leaf and the remaining juice.

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Serve and enjoy!

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Print this recipe here: Caramelized Pears with Pecorino Cheese Cake

1 Comment

  • Marèe Maher

    Reply Reply

    Pears sound and look delicious, will certainly make them for our book club get together.
    Thank you Franco for all your wonderful recipes in the past.
    Regards,
    Marèe Maher

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