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| Recipes for the Whole Year |
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Pears, that wonderful fruit that is just ripe for picking in September, is a great favorite at the end of meals, and is also used to make dishes and distilled liqueur.
Italy is the greatest producer in the world of this fruit, which is also used to prepare aqua vitae, known as Williamine, after this type of pear. In the XVIIIth and XIXth centuries a highly fashionable liqueur, called ratafee, with a pale green color and harmonious taste, was made from pears.
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Pear
pastries |  |
250 g./9 oz. superior quality white flour - 150 g./5 oz. butter - 2 eggs - 2 tbsp. milk - 1 tbsp. sugar - 4 pears
Peel pears, remove cores and replace with a knob of butter; place in oven at 250° for 10'-15'. With flour mixed with 100 g./3_ oz. butter, a tbsp. sugar, a beaten egg and an egg white and a tbsp. milk, prepare a fairly stiff pastry. Work into dumpling and leave to stand for at least an hour. Divide into 4 portions and roll out finely. Place a pear in the centre of each portion and wrap pastry round it, pressing gently with wet hands, then brush with egg yolk diluted with a little milk. Bake at 200° for 20'-30'.
N.B. Ingredients are given for 4 portions. | 
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| Acquavite d'uva Pinot Grigio
Santa Margherita
Transparent aqua vitae obtained by distilling Pinot Grigio grapes from eastern Veneto region; especially smooth taste; very delicate bouquet. Can be served at room temperature or cool.
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