Pere, chocolate, Chianti and Moscadello

by Friday, February 10, 2012

Pere to Chianti and Caramelized cinnamon

chocolate sauce Moscadello


4 not too ripe pears

500 ml of Chianti

10 tablespoons sugar

2 Cinnamon sticks



2 dark chocolate squares

2 small glasses of Moscadello


Prepare the pears on a baking sheet, Add the wine with sugar and cinnamon, put everything in the oven 170 degrees for about half an hour.

Remove pears and continue cooking until wine is almost caramelized


For the sauce, melt the chocolate in a double boiler quadrottoni.

Once melted add the two drams of Moscadello, mix well.


Compose the dish with the wine mirror in caramel, place the PEAR, pour the chocolate just melted and garnish with chopped hazelnuts.

Recipe of chef Donatella Galanti

Restaurant Enoteca "Stables of the Grand Duke"

Via Scarlinese, 62 – Via Strut – Scarlino (GR)


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