Pears glazed with fresh asiago pdo and raspberries

Pears glazed with Fresh Asiago PDO and raspberries


  • Easy




60 minutes


per 4 persone

  • 5 Kaiser pears (4 for the preparation and 1 for the decoration)
  • 48 raspberries
  • half a liter of red wine (Cabernet or Merlot)
  • half a liter of water
  • 1 clove
  • a pinch of cinnamon
  • a spoonful of grated Aged Asiago PDO cheese
  • 450 g of Fresh Asiago PDO cheese
  • 100 ml of fresh cream


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.