Pears in Barolo Wine/Pere in Barolo

Pears with Barolo are a typical Piemontese dessert that go perfectly with Barolo, the king of Piedmont wines. Use Anjou or Bartlett pears; in Piedmont a pear variety called “Martin Sec” is used.

Serves 4


  • 6 to 8 cloves crushed
  • 1 bottle Barolo wine
  • 4 whole ripe pears, washed and dried
  • 1/2 cup sugar
  • Ingredients


  1. Preheat oven to 350°F.
  2. Crush the cloves to a powder and place in a bowl. Pour in the wine, stir well and allow to stand for 5 minutes.
  3. Place the pears upright in a deep oven casserole dish. Pour the wine into the dish and sprinkle the pears with the sugar.
  4. Bake for 45 minutes to an 1 hour or until pears are fork tender. Baste them occasionally as they bake with the wine sauce.
  5. Cool in the wine. Serve at room temperature with some of the wine sauce.

This recipe was featured on Season 24 - Episode 2421.

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Made this dish, impressive, easy and my guests enjoyed it; used Malbec wine which was great; If crushing cloves, suggest straining the wine liquid in a fine-mesh strainer to remove small particles as recipe and video did not suggest this. Next time I make this I will use whole cloves placed in a cheesecloth strainer and will also add a bit more sugar.


what kind of pears?

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