Baked Pears in Marsala
Serve this easy Italian dessert comfortingly warm from the oven or bracingly chilled
Prep Time: prep 10 mins, plus chilling
Cooking Time: cook 30 mins-1 hr
Serves: makes 4-6 servings
- 6 ripe but firm pears, such as Bosc, peeled, halved, and cored
- 1 cup dry Marsala
- 1 / 2 cup granulated sugar
- 1 tsp vanilla extract
- one 3in ( 7.5cm) cinnamon stick
- 1 cup heavy cream
- 2 tbsp confectioner's sugar
- Preheat the oven to 300癋 (150癈). Place the pears in an ovenproof dish, cut side up, and sprinkle with the Marsala, sugar, and vanilla, then pour in 1 cup of water. Tuck in the cinnamon stick.
- Bake uncovered for about 30 minutes, basting occasionally, until tender.
- Meanwhile, in a chilled bowl whip the cream, gradually adding the confectioner's sugar until firm peaks form. Serve the pears warm (or cool to room temperature and refrigerate until chilled), in their syrup, with the whipped cream.
- prep 10 mins, plus chilling; cook 30 mins-1 hr
Baked Peaches, Apricots, or Plums in Marsala: Substitute peeled, halved, and pitted peaches, apricots, or plums for the pears. Bake for about 25 minutes, until tender. If you don't have Marsala, or if you want a sweeter dessert, substitute medium-dry sherry or port.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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