Simplicity in Italian cuisine is the sign of perfection.
The beautiful red color of the pears is perfect for the holidays. Brightened by the red wine and reminiscent of winter, it makes an elegant presentation.
- 6 Anjou or Bartlett pears
- 1 teaspoon ground cinnamon
- 3 cinnamon sticks
- 3 cups of Chianti
- 1 tablespoon whole butter
- Powdered sugar for garnish
- Mint leaves for garnish
- Cinnamon or vanilla gelato
Using an apple corer or a small, sharp knife, carefully core each pear from the bottom. Leaving the stems intact, peel the pears. In a shallow pan over medium heat, stand the pears upright. Add the sugar, cinnamon and cinnamon sticks and cover the pears with the wine. Slowly simmer for approximately five minutes. Lay the pears flat in the pan and simmer for another 10 to 15 minutes, occasion- ally turning, until the pears are cooked and a small knife can be inserted easily into the bottom of a pear. Remove the pears, keeping them upright.
Bring the remaining liquid in the pan to a boil and reduce to syr- up-like consistency. Once it has reduced, lower the heat to a simmer and add the butter, whisking the sauce until it thickens to a smooth glaze. Place the pears on their serving plates, and spoon 2 to 3 table- spoons of glaze around the pears. Place a sprig of mint at the stem of the pear to resemble a leaf, sprinkle with powdered sugar and serve with cinnamon or vanilla gelato.
Recipe courtesy of Michael Anthony’s.