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Pear Sauce - Pira Pulmentari Vicem
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Pear Sauce - Pira Pulmentari Vicem

This Pear Sauce recipe is based on a recipe mentioned in Pliny the Elder's Natural History Book 15, Chapter 17. For a more authentic taste, use Muscat of Samos Greek Sweet wine. Kourtaki is a good brand of this wine, available in Total Wine and other wine stores in the US.
Course Dessert
Cuisine Roman
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 people

Ingredients

  • 2 lb Pears
  • 300 ml Wine Sweet, Red or White

Instructions

  • Peel, core, and dice all of the pears.
  • Add pears and wine into a heavy sauce pan. Simmer with the lid on for 30 minutes. For a more authentic taste, use Muscat of Samos Greek Sweet wine.
  • Puree the mixture in a blender and place into a bowl.
  • Cool in the refrigerator for 1 hour prior to serving. Serve in bowls as an alcoholic sweet dessert.

Notes

Although in Grant's book it is described as Pear Jelly, when I made it, it was liquidy, more like Pear Sauce. Note that the alcohol from the wine does not cook off, so this sauce is intoxicating if you eat too much.