Baked Pears and Prunes with Red Wine Sauce (Pere Cotte con le Prugne)
In this dessert, whole Bosc pears are cooked in a red wine syrup, with succulent prunes adding complexity to the sauce.
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Cooking tools:
- Melon baller
- Saucepan
- Oven
- Stove
- Cooling rack
- Measuring cup
- Spoon
- Plate
Ingredients
- 6 large Bosc pears
- 2 cups red wine
- 2⁄3 cup sugar
- 24 large prunes, pitted
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