Pears glazed with Fresh Asiago PDO and raspberries

Chef Gian Paolo Slaviero of the Hotel K2 Mitterballe Restaurant and chef Lorenzo Peron of the La Baitina Restaurant guide us in the preparation of a dessert to end the meal in a surprising way, with mulled pears glazed with fresh Asiago DOP and raspberries.

Peel and twist the 4 pears leaving them whole. Let’s cook them with red wine and water, with the addition of a clove and a pinch of cinnamon. Let’s keep them warm.

Separately, cut the Fresh Asiago PDO into cubes and melt it in a bain-marie with the grated Aged Asiago PDO and the fresh cream to create a cream.

We place the pears vertically and pour the cheese glaze, also filling the central hole. We decorate the dish with slices of fresh pear and raspberries.