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Chef Nick Stellino cooks with Domino Sugar

Daytime

Published: September 14, 2009

Pere al Vino Rosso - Chef Nick Stellino

Serves 4
Cut a small slice from the bottom of each of the pears so they will stand up straight in the saucepan without falling over. In a saucepan large enough to hold the pears, bring the wine and sugar to a boil over medium-high heat, stirring well. Once the mixture reaches a boil, cook for 3 more minutes.

Take the pan off the heat and gently place the pears, standing up, into the saucepan, being careful not to splash yourself with the hot wine-and-sugar mixture.

Place the pan back on the stove and cook the pears over medium-low heat—15 to 20 minutes for a firm texture or 30 to 40 minutes for a softer texture—braising the pears with the wine-and-sugar mixture every 5 minutes.

Turn off the heat and let the pears stand in the wine sauce until they reach room temperature. Use a slotted spoon to transfer each of the pears to a dessert dish, and top with plenty of the wine sauce.

Chef's Note: For an elegant presentation, serve the pears with sweet whipped cream or whipped mascarpone cheese, and top with toasted chopped pistachio nuts.

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