chocolate sauce Moscadello
4 not too ripe pears
500 ml of Chianti
10 tablespoons sugar
2 Cinnamon sticks
FOR THE CHOCOLATE SAUCE:
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)