Pears in red wine with light eggnog - Tenuta Capri
TENUTA CAPRI
TENUTA CAPRI
TENUTA CAPRI
Main menu:
PEARS IN RED WINE WITH LIGHT EGGNOG
Ingredients for 4 people
- 4 medium-sized Madernassa pears or Kaiser
- 500 ml red wine Barbera Capri
- 200 ml water
- 100 gr sugar
- 1 teaspoon turmeric
For the eggnog:
- 2 egg yolks
- 220 ml whole milk
- 200 g sugar
Preparation
Wash and peel the pears, taking care to leave attacked the petiole. In a saucepan, narrow and high enough to contain the bottom 4 pears stand, place the red wine Barbera Capri farm, add sugar and turmeric. Place the saucepan on the stove and stir to dissolve the sugar. Reduce the heat, add the pears and add water. Must remain almost completely covered and cook for about half an hour until they are soft. When the pears are cooked, drain the liquid and let cool. Meanwhile, prepare an eggnog light, without the part liqueur essence, to accompany them. Heat the milk without bringing it to a boil and then let it cool. Break the egg yolks in a bowl or steel glass and add sugar. Whip with an electric mixer at high speed until mixture is puffy and fluffy. Heat a saucepan with water and bring to a boil, then reduce the heat and lean over the bowl with eggs and sugar but beware that the bottom of the Bowl doesn't touch the water. Continuing to beat with the beaters add slowly the lukewarm milk, lower the speed of whips and continue until the cream becomes slightly thick. Prepare the dish best served putting a base of cream and flavored with red wine PEAR Center facing.
Enjoy your meal!
