Good Italian coffee is appropriate for the receipt of almost any dessert. The most interesting mix is with fruit and cream. Let us demonstrate this using the example, of pears in coffee syrup.
To make 2 servings of dessert, take 4 pears, 2 servings of freshly brewed Porto Rosso Espresso, 360 ml of boiling water, half a teaspoon of cinnamon powder, 100 g of brown sugar and 33% of cream (to your taste).
Brew coffee and peel the pears. Pour the coffee in a small pot, add fresh boiling water, dissolve the sugar and add the cinnamon. Bring to the boil, and dip the peeled pears completely in the boiling water. Bring it to the boil again and simmer for 40 minutes until done. Remove from fire and cool it turning the pears from time to time.
Remove the fruit from the syrup, strain it out and boil to thickens. Syrup the pears and cool them. Before serving, pour a small amount of heavy cream on the dessert.