Description
Elegant Campari dessert to impress your guests at the holidays!
Ingredients
Scale
- 1 cup Campari
- 1 cup gin
- 1 cup sweet vermouth
- ½ cup water
- ¼ cup sugar
- 3 or so strips orange peel (white part only)
- 4 small Bosc pears
- 1 lemon, cut in half
Instructions
- Find a heavy pot large enough to accommodate the pears on their sides. Add the Campari, gin, sweet vermouth, water, sugar and orange peels. Bring the liquid to a gentle simmer, stirring until the sugar dissolves. Cover and reduce heat to low.
- Peel the pears using a vegetable peeler, leaving the stem intact. Rub the pears with the cut lemon halves to prevent them from browning. Cut a thin slice off the bottom to allow the pears to stand straight. Core the pears from the bottom. Add the pears to the pot and cook until the pears are soft but firm, about 20 minutes depending on the size of your pot and pears. Give the pears a turn every 5 minute or so to allow them to soak in the liquid.
- Remove the pears from the liquid with a slotted spoon a place on a plate. Allow the pears to cool. Refrigerate until cold.
- Simmer the remaining poaching liquid over medium heat until thick and syrupy, about 20 minutes. Remove the pan from the heat and allow to cool.
- Place a pear on a plate and using a spoon, drizzle the Negroni syrup over the pear. Serve with a bit of whipped mascarpone or ice cream on the side.
- Category: Dessert
- Cuisine: Italian