Black pepper pears

Peel the pears, keeping intact the petiole and svuotatele core material with the special tool.

Cut the bottom end of the cores extracted from the pears that will richiuderete the bottom of each pear.

Fill the cavity inside each fruit of peppercorns and granulated sugar.

Store pears next to each other in a saucepan add the vanilla sticks, 20 g of sugar per pear and wine sprayed to cover the fruit.

Simmer 20 minutes on medium heat.

Let cool the pears on a plate (this dessert can be prepared in the morning for the evening).

Once cooled, strain the wine and make a granita putting it in the freezer and rimestandolo occasionally during freezing.

Attention because this operation can last many hours (the alcohol content of wine extend freezing times).

Divide the granita into six individual cups that have been previously cooled and deposited on the now cold pears granita.

Serve immediately.