8 firm pears
1 1/8 cups sugar
1/2 teaspoon grated lemon rind
4 cups dry red wine

Peel the pears, but leave stem on. Mix together the sugar, lemon rind and wine in a baking dish.

Place the pears in it.

Cover dish and bake in a 350 degree oven 50 minutes or until pears are tender but firm.

Baste and turn pears frequently.

Chill.

Serves: 8.

Note: White wine may be substituted for the red, in which case the dish is called Pere Cotte Bianche.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Library.

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