When the Barolo wine was not yet famous and the families were poor it was a diffuse practice to use the whole fruit also the most humble .
Pears and apples of old fruit trees that give fruits hard and dry where harvested and it was habits went into the woods to gather the wild . The mothers and grandmothers spent hours to prepare delicious meals with these fruits, often cooked for long time in wood stoves, which in Piedmont are called “putagè”.
But this recipe has another great aspect, it is not only delicious but, unlike what you may think about traditional dishes, has a very fast and simple preparation. You just need to pour all the ingredient in a pan
The recipe is originally called ” Martin sec” in Piedmontese and we prepare it as a dessert at the end of autumn dishes like “Piedmontese mixed fried” or the famous “Bagna cauda”.
In order to prepare “Martin Sec” or pears baked in red barolo wine we use two special types of pear widespread in the Alps: the so called martin sec from which the recipe is named and the Madernassa pears. Both these cultivar are small and hard, impossible to eat raw, but delicious when cooked.
You can prepare the pears baked in red barolo wine using Anjou, French butter or Bosc pears.
If it is difficult to find Barolo it is possible to use a Nebbiolo or other red wines that have a similar structure such as the Australian Shiraz or Pinot Noir.
Pears baked in red barolo wine have a pure & simple taste, aromatic and traditional. The house will be filled with the scent of Barolo and cloves.
I’m sure you will love the flavor of pears baked in red barolo wine.