Pears in wine

In a pot put the Nebbiolo wine, 100 g of sugar and the spices.

Bring to a boil and add the Madernassa pears and cook on moderate fire for more than an hour, checking the consistency of the pulp of the fruits with the blade of a knife or a toothpick.

The level of wine must initially cover the pears, then consuming them may partially: keep then the pot coperchiata.

When cooked, remove the pears and still consume the wine, if that is the case, until syrupy consistency; then strain it and pour it over the pears, then sprinkle granulated sugar.

Served cold.

Madernassa variety, a local selection which takes its name from a village a few kilometres from Alba, is more abundant and is also suitable for cooking.

It is medium sized, with yellowish-green Peel blended of Red rust, compact, slightly acidic pulp.

Suggested wine: Barolo from a young age.