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Ci sono varie ipotesi poi sull’origine del nome “volpina” …c’è chi dice per il colore della buccia che ricorda il pelo di volpe, chi pensa che sia perché le volpi ne mangiano in quantitá o chi dice che sia perché é un frutto “furbo” poiché ben si mimetizza tra le foglie per non essere mangiato dagli uccelli.
- circa 8-10 pere volpine
- 1/2 litro di vino sangiovese (deve coprire bene le pere)
- 8/10 cucchiai di zucchero
- un goccio d’acqua
- una buona spolverata di cannella
- qualche chiodo di garofano
“Volpine” Pears in Sangiovese sauce
I’m back with another recipe with a forgotten fruit i discovered during the many trips to Casola Valsenio, this town in the Romagna hills which dedicates also a fair to old varieties of fruit which risk to disappear!
One of these fruit is the “volpina” pear (volpina literally means “little fox”), a small type of pear, hard, tannic and sour that can eaten only once cooked, generally in water or wine! …the most common way to cook it is in effect by boiling it in Sangiovese wine, a great and famous wine from Romagna.
Today i’m sharing with you this classic recipe, then once back from Casola, where i’ll be going in few days, i hope to share with you extra ideas to cook, use and enjoy this very special pear!
- 8/10 “volpine” pears
- 1/2 liter of Sangiovese wine (or anoher good red wine)
- some water
- 8/10 tbsp,of sugar
- a good dash of cinnamon
- some cloves
Place the pears in a saucepan that can keep them tight to one another. Pour in wine which has to cover the pears, add some water, sugar, cinnamon and cloves to taste. Cook pears for about 20-30 minutes, until tender (check with a toothpick) and the wine sould be reduced to a syrup consistence.
You can serve pears straight away with the sauce or you can preserve them in a jar, in this case place them in a sterilised jar when still boiling together with the syrup. Close lid tightly, turn jar upside down and allow to cool.