Saffron poached pears with Parmigiano Reggiano
Dessert
a few minutes
12-18 months
Ingredients
150 g (5 oz) Parmigiano Reggiano
150 g (5 oz) ricotta cheese
4 pears (not too ripe), peeled, halved and cored
600 ml medium white wine
50 g (2 oz) caster sugar
Strip of lemon zest
Generous pinch of saffron
2 star anise
Preparation
Grate the Parmigiano Reggiano very finely. Mix together the Parmigiano Reggiano and ricotta cheese thoroughly. Cover and set to one side until ready to serve. Put the pears, wine and sugar into a saucepan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Cook them until barely warm. Share out the pears with some of the flavoured syrup, between four serving bowls. Spoon the cheese mixture onto them and serve.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
