Prendere le pere broccoline intere, lavarle e pelarle ma lasciando intatto il picciolo.
Nel frattempo mettere un litro di Sangiovese in una casseruola sul fuoco con 100gr di zucchero. Sciolto lo zucchero aggiungere i chiodi di garofano, la cannella, la scorza del limone e dell’arancia. Fare bollire per alcuni minuti ed adagiarvi le pere precedentemente mondate e lavate.
Le pere dovrebbero essere interamente coperte dal vino lasciando intravedere solo il piccolo. Lasciate cuocere a fuoco medio per circa 45-50 minuti, a seconda della grandezza delle pere che utilizzate – per essere sicure fate la prova forchetta, appena non opporrà più troppa resistenza sono cotte.
Levate ora le pere dal liquido e adagiatele in una terrina, poi filtrate il vino speziato privandolo delle parti solide.
Fatto ciò riversate ques’ultimo nella casseruola e riportate in bollore, poi abbassate il fuoco e aggiungete la fecola di patate mescolando energicamente per evitare grumi fino a quando non raggiungerete la densità desiderata.
Levate dal fuoco e versate la gelatina di vino speziato sulle pere e fate intiepidire, poi servite assieme a dei biscottini simil lingue di gatto alle mandorle
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