800 grams Williams pears
300 grams flour
200 grams sugar
1/2 cup milk
4 whole eggs
grated lemon peel
3 tbsp. extra virgin olive oil
1 pinch salt
1 envelope vanilla-flavored yeast
1 pinch cinnamon
1 pinch black pepper
Peel the pears and cut them in small pieces.
Put the flour in a bowl and add the eggs, sugar, lemon peel, salt, oil, 1/2-cup milk, cinnamon and pepper and mix thoroughly to obtain a semi-solid dough. At this point, add the yeast and the pears cut in pieces.
Butter and flour a pie tin and pour in the mixture.
Bake in an oven preheated to 160°C. (320° F.) for about 45 minutes.
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Dulcedo Verduzzo Dolce
Lison Pramaggiore D.O.C.
Santa Margherita
The brilliant yellow color with golden reflections seems to mirror the sunny character of the wine. At the base of the bouquet, a delectably honeyed, sweetish perception with tones of apricot jam and dried exotic fruit against a vanilla background. The palate immediately detects sweet, warm and soft sensations provided by a combination of alcohol and sugars but balanced by refreshing acidity, a component that gives Dulcedo remarkable equilibrium. A light vein of vanilla melds perfectly with fruity notes in pleasant succession. Powerful and at the same time delicate, the flavor transmits all its sweetness and complexity in a way that surprises.
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