I’ve tasted versions of this in various places, and honestly I can't remember where the first place was but basically it gets down to pears poached in Chianti wine. There is sugar in there too. I like to use a high proof, clear pear eau de vie like Poire William or else grappa for the fireworks part of the show. I like setting stuff on fire. A true Poire William is expensive so a bit of a splurge just for this recipe, but of course you can drink the rest by itself. This is an easy dessert but a rewarding one. —pierino
4 bartlet or comice pears or even quince; peeled, cored and halved
1 bottle chianti wine
½ cup sugar
2 shots poire William or else another eau de vie or grappa
2 tablespoons butter
Creamy gorgonzola dolce cheese* (enough for four servings)
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.