Pere al Vino Rosso

Name: Pere al Vino Rosso
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: Red wine; Caster sugar; Fat-free Greek yoghurt; Bay leaf; Black pepper

Pere al Vino Rosso, plated as one serving.

162 kcal a serving, against 268 for the traditional version. That is 106 kcal off, or 40%, with 5.2g of protein. Serves 6. 1 hour.

What the traditional version is

Firm pears peeled whole and simmered gently in a full bottle of red wine, heavily spiked with sugar, until they turn dark red and tender. The fruit is taken out and the leftover liquid is boiled hard until it forms a thick, jammy glaze that coats the back of a spoon. It's served warm, usually on its own.

What changed, and what each change costs

250g of sugar down to 40g

Boiling down a quarter of a kilo of sugar gives you a beautiful syrup, but it adds a colossal amount of energy to the bowl. The wine and the ripe fruit already bring enough natural sweetness to the pan. You just have to let them do the work.

What it costs you. You lose the jammy texture of the traditional syrup. The reduced wine stays a bit thinner, though it still coats the fruit nicely. You also absolutely need ripe fruit, because there's nowhere to hide if your pears are hard and sour.

Adding 300g of fat-free Greek yoghurt to serve

Poached fruit and wine alone give you essentially zero protein. A massive spoonful of thick yoghurt fixes that instantly, and the sharp tang balances out the dark, sweet wine reduction perfectly.

What it costs you. It changes the look of the plate. Instead of an elegant, glossy dessert sitting alone in a pool of red syrup, you get something that resembles breakfast. It tastes better, but it lacks that stark, old school restaurant polish.

What goes in it

The ingredients, without the quantities. The weights are what the figures below are computed from, and they are in the book.

Red wine
Caster sugar
Fat-free Greek yoghurt
Bay leaf
Black pepper

How it starts

Peel 6 firm pears, leaving the stalks attached.
Find a saucepan where all 6 stand up snugly.
Pour over the red wine.

The rest of the method, and every weight, is in Authentic-ish Italian.

The numbers

Per serving	Traditional	Lightened
Calories	268	162
Protein	0.1g	5.2g
Fat	0g	0.2g
Saturated fat	0g	0.1g
Carbohydrate	45.2g	12g
Protein per 100 kcal	0g	3.2g

Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Italian prints the exact database row used for each ingredient, so any number here can be checked. How every number is computed sets out the method.

Allergens. milk, sulphites.

The method is in the book

This is a brilliant way to end a heavy dinner. It feels traditional and looks fantastic, but it leaves you feeling light. The yoghurt makes it filling, the reduced sugar lets the wine shine, and the bay leaf adds a background note that makes people ask what your secret is.

The quantities and the method for this dish are in Authentic-ish Italian, along with 59 more. Buy the paperback