2.6 oz. (75g) Landana 1000 DAYS, wafer-thin shavings
2 ripe eating pears
3 to 4 dl red Vermouth (Martini Rosso)
1 dash Amaretto
2.8 oz. (80g) sugar
two handfuls of walnuts, roughly chopped
Peel the pears, cut them down the middle and carefully remove the core with a spoon or knife. Place the pears with the cut side facing up next to each other in a small pan and pour over enough Vermouth to cover them fully. Add the Amaretto and the sugar, bring it up to just below boiling point and allow the pears to poach on low heat for 10 to 15 minutes. Let the pears cool down in the liquid.
Remove the pears from the liquid, return the pan to the stove and allow the liquid to reduce until syrupy, then leave to cool. Place the pears with the cut side down on a chopping board and cut them into slices with a sharp knife, but make sure that the slices are still connected at the top. Place the fans in the middle of 4 dessert plates, pour over a little sauce and garnish with the wafer-thin shavings of cheese. Finally, scatter some roughly chopped walnut around the dessert.
White dessert wine