Poached pears in Raboso wine with dark chocolate flakes and seasoned cheese

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 the pears up to half. Cook the pears until they are cooked but still hard-boiled.

Once cooked, take out the pears from the frying pan, leave the sauce boil to start the process of reducing the wine.

Arrange the pears in a plate with the sauce and some dark chocolate flakes on top. Arrange on the side some seasoned cheese of your choosing.