Pere Martine al Vino

Name: Pere Martine al Vino
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 8 whole martin sec pears; 500 ml valdostan red wine (such as torrette or gamay); 150 ml Water; 120 g granulated sugar; 1 piece Cinnamon stick; 3 piece whole cloves; 2 strips lemon peel; 1 piece Star anise

A classic Valdostan autumn dessert of firm Martin Sec pears gently poached in spiced red wine until tender and deeply stained ruby red.

🇮🇹Italy· Aosta Valley

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

8 whole martin sec pears — firm, stems intact, peeled
500 ml valdostan red wine (such as torrette or gamay) — dry, medium-bodied
150 ml Water
120 g granulated sugar
1 piece Cinnamon stick — whole
3 piece whole cloves
2 strips lemon peel — pith removed
1 piece Star anise — whole

Equipment

•Vegetable peeler
•Medium saucepan
•Slotted spoon
•Citrus peeler

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 0 g
carbs: 44 g
fibre: 4 g
protein: 1 g
calories: 210 kcal

Instructions

1
Peel the pears carefully with a vegetable peeler, keeping the stems attached and slicing a sliver off the base so they stand upright.
2
Pour the red wine and water into a medium saucepan large enough to hold the pears snugly upright.
3
Add the sugar, cinnamon stick, cloves, lemon peel and star anise to the saucepan.
4
Heat gently over medium heat, stirring occasionally until the sugar dissolves completely.
5
Stand the peeled pears upright in the spiced wine mixture, ensuring they are submerged at least halfway.
6
Bring the liquid to a gentle simmer, then reduce heat to low and cover loosely with a lid.
7
Simmer gently for 35 to 40 minutes, basting occasionally, until the pears are tender when pierced with a skewer.
8
Transfer the cooked pears carefully to shallow serving bowls using a slotted spoon.
9
Increase the heat to medium-high and boil the remaining wine liquid for 8 to 10 minutes until syrupy and glossy.
10
Spoon the hot, reduced wine syrup generously over each pear before serving.

Chef's tips

Choose firm Martin Sec pears that do not yield to thumb pressure so they hold their shape during cooking. Baste the fruit regularly with the simmering wine to achieve an even, deep crimson glaze. If you cannot find Martin Sec pears, use small, firm Bosc or Conference pears instead.

Ingredient substitutions

martin sec pears → firm Bosc or Conference pears
Valdostan red wine (Torrette or Gamay) → dry medium-bodied red wine such as Nebbiolo or Barbera

Storage

Store poached pears submerged in their syrup in an airtight container in the refrigerator for up to 4 days.

Reheating

Warm the pears gently in a small saucepan with their syrup over low heat, or serve chilled directly from the fridge.

Common mistakes to avoid

•Using soft or overripe pears, which quickly disintegrate into mush while simmering.
•Boiling the pears too vigorously rather than maintaining a gentle, steady simmer.
•Discarding the poaching liquid instead of reducing it into a rich, glossy syrup.

Serving suggestions

Serve warm or at room temperature alongside traditional Valdostan tegole hazelnut biscuits.Accompany with a spoonful of fresh mascarpone or thick double cream if desired.