Poire à la Beaujolaise
From Wikipedia, the free encyclopedia
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| Alternative names | poire au vin, pere al vino, pera al vino |
|---|---|
| Type | Dessert |
| Place of origin | France, Italy, Spain |
| Main ingredients | Pear, red wine, sugar, spices |
Pears in wine are a typical dessert consisting of peeled pears cooked in red wine and originating in Latin European countries, particularly in the wine-producing regions of Beaujolais, Burgundy, Bordeaux, Castile and León, Piedmont and La Rioja.
In northern Spain, pears in wine are a typical dessert from wine-growing regions such as Ribera del Duero or La Rioja.[1][2][3][4][5] In Spanish cuisine, this dessert is also known as peras con salsa obispo (‘bishop sauce’) and has a long tradition. In France, it is known as poire au vin or poire à la beaujolaise, as it is considered to originate from this wine-growing region. In Italy, it is mainly prepared in Piedmont, the northern region where Barolo is produced, and is called pere al vino or pere cotte. Also typical of Piedmont is the timballo de Martin Sec, a shortcrust pastry tart filled with the same pears cooked in wine with sugar and spices.
