Pere in vin umplute cu ciocolata (Pears- poached in wine, stuffed with chocolate)

Scroll down for English recipe

Astazi vreau sa impart cu voi o reteta gasita pe un blog pe care eu il citesc cu mare placere. "From My Sweet Heart" se numeste si este plin de adevarate bijuterii culinare.
Ultima reteta care mi-a sarit in ochi este una de pere fierte in vin. Nimic special pana acum. Toata lumea a facut asa ceva. Dar daca va spun ca perele astea sunt umplute cu ciocolata, alune si merisoare, apoi imbracate in foi de placinta si stropite de un sos caramel de vin rosu, lucrurile devin muuult mai luminoase, nu? Eu m-am indragostit de reteta din momentul in care am citit-o.

Si, cum Betty, gazda proiectului "Dulce Romanie" a propus para ca unul din ingredientele lunii, ma grabesc sa scriu reteta si s-o trimit, pana nu se termina luna septembrie de atata vorbarie.


Ingrediente:

• 6 pere nu foarte moi
• 400 ml vin rosu
• 1litru apa
• 150 g zahar tos + 3 linguri pentru presarat
• 2 batoane scortisoara
• 5 teci cardamom
• 100 g ciocolata amaruie
• 100 g alune de padure
• 50 g merisoare
• 150 g unt, topit
• 6 foi mari de placinta

 Cum se face:

• Pune la fiert apa, vinul, zaharul, scortisoara si cardamomul.
• In acest timp curata perele de coaja si scoate-le semintele. 

• Cand apa cu vin incepe sa fiarba, pune perele in oala. Daca nu sunt complet acoperite de lichid, mai adauga putina apa. Lasa la fiert cam 20 de minute, sau pana ce perele s-au inmuiat. 
• Lasa perele sa se raceasca in lichid. Daca nu ai timp, poti continua pregatirea retetei a doua zi.

•  Incalzeste cuptorul la 180 C
• Taie ciocolata si alunele in bucati nu prea mari. Amesteca ciocolata, alunele, merisoarele si 50 g de unt topit.
• Scoate perele din lichid (pe care il pastrezi) si umple-le cu amestecul de ciocolata. Ceea ce ramane imparte in 6 parti egale.

 

• Taie foile de placinta in 4, sau in bucati destul de mari sa cuprinda perele.
• Intinde o foaie de placinta, unge-o cu unt topit si presar-o cu zahar. Peste ea pune inca 3 foi de placinta, ungandu-le cu unt si zahar. In centru pune 1 parte din amestecul de ciocolata. Deasupra pune o para si infasoara in jurul ei foile de placinta. Unge-le cu putin unt si presara-le cu putin zahar.
• Repeta acelasi mod de pregatire pentru celelalte 5 pere. Unge o tava cu putin unt si pune in ea perele. Coace-le la 180 C cam 20 minute, sau pana cand devin aurii.
• In acest timp scoate scortisoara si cardamomul din lichid. Fierbe lichidul pana cand se caramelizeaza putin si devine un sirop gros.
• Serveste cate o para in 2-3 linguri de sos de vin.

English version

Today I want to share with you a recipe found on a blog that I read with great pleasure. "From My Sweet Heart" is called and is filled with culinary jewels.Last recipe that admired is one of pears poached in wine. Until now nothing extraordinary. Everybody did it. But if I tell you that these pears are filled with chocolate, hazelnuts and cranberries, then covered with sheets of phyllo dough and drizzled with red wine caramel sauce, things get brighter, right? It was love at first sight.
 And, as Betty, the host of the "Sweet Romania" decided that one of the ingredient of the month are pears, I have to hurry to write the recipe and send it.Ingredients:

•     6 pears, not too soft
•     400 ml red wine
•     1liter water
•     150 g + 3 tablespoons granulated sugar for dusting
•     2 sticks cinnamon
•     5 pods cardamom
•     100 g dark chocolate
•     100 g hazelnuts
•     50 g cranberries
•     150 g butter, melted
•     6 large sheets of phyllo dough

 How to:

•     Boil water, wine, sugar, cinnamon and cardamom.
•     Meanwhile peel pears and remove their seeds.
•     When water begins to boil, place pears in pan. If they are not completely covered by liquid, add some water. Let boil about 20 minutes, or until the pears have softened.
•     Let pears cool in liquid. If you don't have time, you can continue to prepare the recipe the next day.
•  Preheat the oven to 180 C
• Chop chocolate and nuts into pieces not too large. Mix chocolate, peanuts, cranberries and 50 g of butter.
• Remove pears from liquid (don't throw it) and fill them with chocolate mixture. What remains divided into six equal parts.
•     Cut into 4 each phyllo dough, or in pieces large enough to cover the pears.
•     Lay out a piece of phyllo, brush it with melted butter and sprinkle it with sugar. Over it put another 3 sheets of phyllo,  brush them with butter and sugar. In the center put a part of the chocolate mixture. Place a pear on top and wrapp around the phyllo sheets. Brush them with some butter and sprinkle them with sugar.
•     Repeat the same method of preparation for the other five pears. Grease a pan with some butter and put the pears in it. Bake them at 180 C about 20 minutes, or until golden brown.
•     During this time, remove cinnamon and cardamom from the liquid. Boil until liquid becomes a caramelized syrup.
•     Serve each pear with 2-3 tbsp of syrup.