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Makes 6 Servings
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Pears al Vino Bianco

Contributed by: Chris WebAdmin. of

From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone.

Nuovo Vesuvio. The "family" restaurant, redefined.
Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast - with a little help from his friends.

From arancini to zabaglione, from baccalá to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with:

Tony Soprano, waste management executive. "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck." Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard.

Corrado "Junior" Soprano, Tony's uncle. "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley.

Carmela Soprano, Tony's wife. "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic.

Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano. "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven.

As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"

A Main Selection of The Good Cook® Book Club and an Alternate Selection of QPB®, of Book-of-the-Month Club®, of The Literary Guild®, and of InsightOut Book Club.


  • 6 Bosc or Anjou pears (not too ripe)
  • 1 1/2 cups dry white wine
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 strips lemon zest, about 2 inches long
  • 1 vanilla bean


With a demitasse spoon or melon baller, working from the bottom of the pears, scoop out the core and seeds.

In a saucepan large enough to hold all of the pears upright, bring the wine, water, sugar, lemon zest, and vanilla bean to a simmer over medium heat, stirring until the sugar is dissolved. Add the pears and reduce the heat to low. Cover the pan and cook, turning the pears once, for 20 minutes, or until they are tender throughout when pierced with a small knife.

Transfer the pears to a serving dish. Turn the heat under the pan to medium-high and cook the syrup until thickened and golden, about 10 minutes.

Pour the syrup over the pears. Let cool slightly, then cover and chill before serving.

© 2002 by Warner Books, Inc. and Home Box Office, a Division of Time Warner Entertainment Company, L.P. All Rights Reserved.

Serving Size: Makes 6 Servings



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