Nik @ Noon

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Pere cotte Rosse January 13, 2009

Filed under: Recipes from Nik's Kitchen — nikatnoon @ 11:20 am
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Hi Party Peeps 🙂 How is lunch? I haven’t started yet, but today I brought some leftover chicken and olives from our fantastic dinner party last night. Mateo, Patrizio & Co. came over for a nice candle lit dinner, complete with Jonathan Adler linens that I stole borrowed from the parentals. It was lovely. I think I would like to try hosting a small dinner party like this at least once a month. I truly miss cooking every night, which is sometimes impossible with my commute. But it is definitely good for the soul, and my diet, to break bread with good wine company .

Anywho, I had a request (ahem, Raechelski!) to post the recipe for the dessert that I made last night, Pere cotte Rosse. It is fabulous! Obviously, it is an italian dessert, which is made by simmering pear halves in red wine and other yumminess. I picked up this recipe from a cooking class that I took with my family last September at Yankee Hill Winery in Columbia, California. This was my favorite dish that we made, and was a hit last night! I highly recommend it. The thing that is great about this dessert is that it is fairly easy to prep, and has a long cooking time. So you can prep everything while you are making the main course, and then let it cook while you and your guests are eating dinner. If you time it just right, the pears will be ready just in time to clear the dinner plates. So, party people, here is Pere cotte Rosse (from Chef Ron Erickson).

Makes 6 servings.
Prep Time: 50 minutes

    Ingredients

6 medium pears, peeled
1 bottle red wine (You can definitely use something cheap. I used a Yellow Tail Cab.)
1 cup sugar
1 tablespoon lemon juice
1 stick cinnamon
1 2-inch orange rind
1 whole clove
1 whole peppercorn
sour cream

In a sauce pan, heat red wine, sugar, lemon juice, cinnamon, orange rind, clove and peppercorn.

Cut bottom of peeled pears to level, cut in half and remove seeds. Place into pan.

Cook for 20-50 minutes, depending on how ripe they are. Be careful not to overcook. (You want the pears to be semi-soft enough to cut with a spoon.)

Remove with slotted spoon and chill (not you, the pears).

Continue to cook liquid and reduce to half.

Strain and cool.

Place pear on plate and spoon syrup over.

Add a dallop of Sour Cream on top and serve.

Close your eyes, and enjoy the bliss 🙂

Party on Wayne Gretskys,
Nik