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Colleen Graham

Cooking with Campari - A Divine Pear Recipe

By December 17, 2008

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As we're all scuttling around trying to think of something new to serve at the upcoming holiday dinners, a new recipe came to me that would be a perfect addition. The recipe is for Campari-Poached Pears with Raspberry Sauce and it was created by the renowned chef and author Nancy Verde Barr, who is probably best known for her culinary adventures with Julia Child. I tried out this recipe and fell in love with it because the bitter Campari is combined with the sweet-spice of Bosc pears, quite a bit of sweet raspberry, some lovely orange and creamy mascarpone cheese. Either an appetizer or dessert, this dish is an impeccable addition to the holidays.
Campari-Poached Pears with Raspberry Sauce
© Campari

Along with the pear recipe I also received other recipes from Campari, which is always good because almost everyone I talk to wants to mix the Italian aperitif in something new. My favorite has to be the Sanguinello. Maybe it's my fascination with lemoncello or my newer fascination with blood orange juice (check out Italian Organics for that), but there's something about the sweet with the citrus with the bitter of this cocktail that makes it almost heavenly.

The other cocktail that is equally as fascinating is the Pink Campari. In this one the bitter is offset with rye whiskey and raspberry, pear and cranberry for a fruity delight with a Campari undertone. Then there is the other dessert, a Grapefruit-Campari Sorbet that is quite lovely and very easy to make.

With all of these I've learned that Campari is more versatile than I thought, especially with fruits. So if you're tired of the Negroni or Americano, or if you've had a hard time adapting to Campari's unique profile these new recipes are a great place to start re-exploring it.


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