Pere Cotte con Albiccochi e Vino



  • 3 pears, not overly ripe such as Anjou, Bartlett or Comice, cut in half lengthwise and center seed and core removed
  • 3 1/2 cups red wine
  • 2/3 cup brown sugar
  • 1 whole cinnamon stick
  • 1 whole star anise
  • 1 pinch salt
  • 2 tbsp cornstarch


  1. Preheat oven to 350F
  2. Place pears cut side down in a casserole dish large enough to hold the six halves. Pour the wine over the pears. Sprinkle the sugar evenly over them and add the salt, cinnamon stick and star anise. Cover and bake until a knife easily pierces them.
  3. With a slotted spoon, transfer the pear halves to a dish, Return the casserole to the stove top.
  4. Pour 1/2 cup of the wine into a measuring cup and stir in the cornstarch until it is completely dissolved. Stir the cornstarch mixture into the wine and combine well. Heat the wine sauce over medium heat and continue to stir until the sauce has thickened and lightly coats the back of a spoon.
  5. Remove the casserole from the stove top and return the pear halves cut side down. Brush them with the sauce a few times before serving either warm or at room temperature with some of the wine sauce poured over them.
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