Ermanno Zago's recipe. A good compromise between sweet and salty that matches well with Le Rive's Passito di Raboso wine. Poached pears in Raboso wine with dark chocolate flakes and seasoned cheese Wine paired: Passito di raboso "Dulcis in fundo" Piave DOC Peel the pears, remove the core from below, keeping the stem. Place the pears upright in a frying pan and cover it with a lid. Add the same quantity of sugar and Raboso wine covering