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Puddings and Creams
Pere Cotte Rosse/Baked Pears in Red Wine (using sugar and lemon rind)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

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



Directions

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.

Serves: 8

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


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta (New York: The MacMillan Company, 1962). For the complete text visit www.archive.org. Photo: Mary Melfi.

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