Madernassa Pear




Baked Madernassa pear


  • 4 pears
  • 4 egg whites
  • ½ litre dry white wine
  • sugar at will


Mix the wine with a few tablespoonfuls of sugar and the peeled and thinly sliced pears, heat and cook gently, whisk the egg whites with three tablespoonfuls of sugar till stiff. As soon as the pears are cooked and have absorbed all the liquid, remove from the flame and leave to cool. In a butter-lined pie dish, arrange alternate layers of pears and whipped egg whites. Bake in a moderate oven.


Pear tart

Ingredients (to serve 6 people)

  • 150 g flour
  • 200 g sugar
  • 1 whole egg
  • 1 yolk
  • 8 "madernassa" pears
  • cinnamon
  • a little butter
  • milk
  • teaspoonful powdered raising agent


Knead the flour, 100g of the sugar, the whole egg, the yolk, the milk and the raising agent. Roll out the pastry and place in a greased and floured pie dish. Peel and slice the pears; arrange the slices on the pastry, shower with the sugar left, a pinch of cinnamon and a little melted butter. Bake in a moderate oven for about 30 minutes.

Chocolate pears


  • 4 pears
  • 1 glass red wine
  • 125 g plain chocolate
  • sugar
  • butter
  • fruit jelly (as much as is required)


Peel the pears and cook in equal parts of water and wine and a good quantity of sugar. Arrange them on a soup plate after having lined the plate with the fruit jelly. Sprinkle the pears with their cooking syrup. Grate the chocolate and melt over a gentle heat together with the butter. Pour this cream over the pears and serve either hot or cold.

Madernassa pear cake


  • 3 kg Madernassa pears
  • 4 whole eggs
  • 1.5 hg crushed macaroons
  • 1 hg chocolate powder
  • 1 spoonful cocoa powder
  • 4 tablespoonfuls sugar
  • 1 lemon
  • 1 tablespoonful rum
  • butter


Bake the pears whole and pass through a vegetable masher after having removed the cores. Put the pulp in a bowl and add the eggs, macaroons, chocolate powder, cocoa powder, sugar, grated lemon rind and rum at will.

Mix all the ingredients well and lay out the mixture in a baking tin.
Level well and add some knobs of butter.

Bake for 50 min at 180° until the edges of the cake come away from the baking tin.


Madernassa pear jam

Ingredients (for 2 kg of jam)

  • 5 kg Madernassa pears
  • 4 hg sugar


Peel and cut the pears into pieces arranging them in a pan in layers: a layer of pears, a layer of sugar and so on until the ingredients are finished.

Leave the whole in infusion for about 12 hours and then simmer without stirring for about 4 hours. Remove from the heat and leave to cool. Lastly, mash the compote through a vegetable masher and put in airtight containers. For better preservation, add a pinch of powdered salicylic acid to the jam.

Comunità Montana Valle Grana

Source:Comunità Montana Valle Grana.