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.