For a truly indulgent dessert, try pears poached in red wine with dark chocolate, prepared following a traditional Piedmontese recipe—either baked or gently simmered in a pan. It’s not always easy to trace the origins of every recipe, but there’s no doubt about this one: Pears in red wine hail from Piedmont, just like Baci di Dama, and showcase two exceptional local ingredients—Martin Sec pears and fine red wine. Here’s how to recreate this classic treat with authentic flavours from the past. Which Red Wine to Use? Before getting to the recipe, let’s talk wine. For the most authentic flavour, cook the pears in Barolo, the king of Piedmontese wines, with its deep garnet colour and robust character. Prefer something lighter and slightly sparkling? Opt for Lambrusco for a fresher note. Oven-Baked Pears in Wine and Chocolate This elegant dessert is ideal for special dinners when you want something more original than the usual cake. It takes less than an hour and calls for simple, quality ingredients like Venchi Extra-Dark Chocolate. Difficulty: Easy Prep Time: 30 mins Ingredients: 4 Martin Sec pears ½ litre red wine 1 cinnamon stick 5 cloves 50 g sugar 100 g Venchi dark chocolate Method: Core the pears using a small knife or corer, leaving the stems intact. In a saucepan, combine wine and sugar, stirring until dissolved. Add the pears and blanch for a few minutes. Remove pears and arrange upright in a baking dish (trim the base slightly so they stand). Cover with foil and bake at 180°C for 30 mins. Meanwhile, melt the chocolate over a bain-marie. Add cinnamon and cloves to the wine and sugar mixture. Reduce until syrupy. Once pears are tender, transfer to a serving dish. Spoon over some of the syrup and drizzle with melted dark chocolate. Tip: If the sauce is too thin after baking, remove the pears and boil the liquid over a high flame to thicken.Best served at room temperature, when the syrup’s aroma is most intense and the chocolate remains rich and creamy. Pears with Wine and Chocolate in a Pan This quick method is perfect all year round. For a fresher twist, replace cinnamon and cloves with the juice of half an orange. Warm the wine with 2 tbsp sugar and orange juice in a pan. Add the pears, cover, and cook over a medium heat for about 20 minutes, checking tenderness with a toothpick. If the liquid reduces too quickly, add a ladle of water. When cooked, transfer pears to a serving dish and top with melted dark chocolate.For a surprising finish, add a pinch of chilli to the chocolate for a subtle spicy note.
