Pears to the red wine with O Cebreiro-made cheese
Ingredients:
- 6 great pears ou a dozen of the small ones
- 300 sugar g (3 spoonfuls by pear)
- 1/2 liter of red wine
- cinnamon, nut moscada in dust and 1 spice nail
- 1 little of licor of pear or brandy
- 1 spoonful of cheese by person
- 6 Marrons Glacés
Preparation:
The pears are pelan and with a knife it takes off the heart and nuggets to them. We put rights in a dipper without totally covering them with wine, with the species, to cook them without they get to boil, to untimed fire. Of cooked we retired them of the pot and we let them reduce I marinate of the firing 10 minutes. We cooled the perez conel I marinate in the refrigerator two hours. We left each pear to half and we placed them in the plate cut as you would sifuesen you laminate making a fan. They get wet with the sauce to cook them and a little licor, putting the cheese to the side we adorned with confiitadas cherries or hiervabuena pricked with marroón gacé upon the cheese.
Fact in Galiza-Spain.