Pears in Marsala

Pears in Marsala

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

These sophisticated pears are slowly baked in Marsala, the wonderful dessert wine from southern Italy. Serve the pears at room temperature, with a spoonful of the wine syrup and some lightly whipped cream.

Ingredients

Quantity Ingredient
50g butter
4 quite large firm pears
200ml marsala
100g caster sugar

Method

  1. Preheat the oven to 180°C. Melt the butter. Take out an ovenproof dish in which the pear halves will fit quite snugly, and brush the dish with some of the melted butter.
  2. Peel and halve the pears, carefully coring them with a small sharp knife. Place the halves in the dish, cut-side down. Generously brush the pears with the rest of the melted butter. Pour the Marsala alongside the pears and sprinkle the sugar over the fruit.
  3. Bake for 30-55 minutes, depending on the type of pear you are using (hard pears may require a surprisingly long time in the oven).
  4. Use a large spoon and baste the pear halves with the wine and sugar syrup a couple of times while baking. Increase the heat to 225°C towards the very end. Allow the pears to cool down in the dish, and then serve them with the Marsala syrup and lightly whipped cream.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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