VeganEmiliana-Romagnola cuisine Desserts

Savor Romagnolo

Name: Savor Romagnolo
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: 12 servings
Cuisine: Emiliana-Romagnola
Ingredients: 2000 ml red grape must; 500 g quinces; 400 g firm pears; 400 g apples; 150 g dried figs; 100 g walnut kernels; 80 g blanched almonds; 1 piece Orange peel; 0.5 tsp Ground cinnamon

A rich, dark autumn conserve from Romagna made by simmering fresh grape must with quinces, pears, apples, and nuts until deeply caramelised.

🇮🇹Italy· Emilia-Romagna

Prep: 40 min
Cook: 210 min
Total: 250 min
Servings: 12
Difficulty: Medium
Calories: 195 kcal

Ingredients

0 of 9 gathered

Servings

2000 ml red grape must — fresh unfermented red grape juice, ideally Sangiovese
500 g quinces — peeled, cored, and diced into 1 cm pieces
400 g firm pears — such as pere volpine or Bosc, peeled and diced
400 g apples — peeled, cored, and diced
150 g dried figs — roughly chopped
100 g walnut kernels — roughly chopped
80 g blanched almonds — lightly toasted and roughly chopped
1 piece Orange peel — untreated orange peel, cut into thin strips without white pith
½ tsp Ground cinnamon — optional spice note

Equipment

•Large heavy-bottomed pot or preserving pan
•Wooden spoon
•Sterilised glass jars with lids
•Chef's knife and chopping board
•Ladle

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 4 g
carbs: 42 g
fibre: 4 g
protein: 2 g
calories: 195 kcal

Instructions

1
Pour the fresh grape must into a large, heavy-bottomed preserving pot.
2
Bring the grape must to a gentle boil over medium heat.
3
Simmer uncovered for roughly one hour until the liquid reduces by half.
4
Peel, core, and chop the quinces, pears, and apples into small bite-sized dice.
5
Add the diced fruit, chopped dried figs, and orange peel strips to the reduced must.
6
Reduce the heat to low and simmer gently for about two hours, stirring regularly.
7
Roughly chop the walnut kernels and toasted almonds.
8
Stir the chopped nuts and ground cinnamon into the thickening fruit mixture.
9
Continue simmering for thirty minutes until dark, glossy, and thick enough to coat a wooden spoon.
10
Ladle the hot conserve into warm, sterilised glass jars and seal tightly immediately.

Chef's tips

Use a wide, thick-bottomed pan to allow steam to escape quickly without scorching the base. Stir the conserve frequently towards the end of cooking as the natural sugars concentrate.

Ingredient substitutions

fresh red grape must → pure unsweetened 100% red grape juice mixed with 2 tablespoons of Saba (cooked grape must)
pere volpine → firm Bosc or Conference pears which hold their texture during long simmering
quinces → firm tart cooking apples like Bramley or Granny Smith

Storage

Store sealed sterilised jars in a cool, dark pantry for up to twelve months, keeping opened jars refrigerated for up to four weeks.

Reheating

Serve at room temperature, or warm gently in a small saucepan if pairing with hot polenta.

Common mistakes to avoid

•Leaving the pot unattended during the final reduction, which quickly burns concentrated fruit sugars.
•Cutting the fruit into pieces that are too large to soften and meld evenly.
•Cooking at a rapid boil rather than a gentle simmer, resulting in a bitter flavour.

Serving suggestions

Spread generously over warm, freshly cooked piadina romagnola.Serve alongside aged Formaggio di Fossa or sharp pecorino cheese.Spoon over warm rustic polenta or thick country bread.