BAKED PEARS MARSALA
A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.
Provided by Lisa Featherby
Categories Dessert
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C. Combine ingredients in a roasting pan in one layer, toss to coat, then bake until pears are tender and a syrup forms (20-25 minutes).
- Serve warm topped with a spoonful of ricotta.
Nutrition Facts : ServingSize Serves 4
BAKED MARSALA PEARS
If you can't find Marsala, Madeira makes a decent substitute, or sherry. I use dry marsala, although you can use sweet or dry. Bosc or Conference pears are good for baking as they hold their shape. Other pears that are firm when ripe are Winter Nellis, Seckel (figure two per person), Anjou, and Butter pears. As mentioned, unlike other fruits, pears are better ripened off the tree so they're usually sold unripe. Let them sit out at room temperature until they feel slightly soft at the stem end, where they begin to bulge. A ripe pear will often smell sweet at the blossom end, when you sniff it, too.
Provided by David
Number Of Ingredients 7
Steps:
- Preheat the oven to 375ºF (190ºC).
- Trim a disk off the bottom of each pear, providing a flat bottom so you can stand the pears up in a baking dish. Fit the pears in a baking dish that's big enough to hold them all, without a great deal of room around them.
- Pour the marsala over the pears, then drizzle the honey over them. Sprinkle the sugar over the pears.
- Baking the pears, basting them frequently with the liquid (I use a turkey baster, although a soup spoon will work) as they cook. I usually baste them more frequently closer to the end of the cooking time, when the sauce thickens to a syrup.
- Cook the pears until a paring knife inserted into one meets no resistance, meaning the pears are cooked through. They should take between 50 and 60 minutes to cook, although because fruit can vary (due to variety and ripeness), check them before the recommended time. And if necessary, they may take longer.
- Remove from oven and continue to baste the pears, as they cool. Serve warm or at room temperature.
- Although cooking the pears this way provides some sauce, if you want extra (especially if you are serving them with ice cream), you can use this recipe to make more: Mix a few tablespoons of the marsala with the corn starch in a saucepan, stirring until the corn starch is completely dissolved. Whisk in the sugar, then the rest of the marsala. Bring the mixture to a boil, stirring frequently with the whisk. When the sauce begins to boil, reduce the heat and cook for about 1 1/2 minutes, stirring constantly with the whisk, until it noticeably thickens to the consistency of warmed maple syrup. Remove from heat. The sauce will thicken more as it cools. (The sauce can be made up to one week ahead and refrigerated.)
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
BAKED PEARS WITH MARSALA-HONEY SYRUP
I'm always looking for new ways to prepare pears, one of my favorite fruits. This recipe is so easy and scrumptious. Serve with vanilla ice cream if desired. Recipe & photo: eatingwell.com 11-07-14
Provided by Ellen Bales @Starwriter
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- In a 9x13" baking dish, whisk wine, water and honey. Add orange zest and cinnamon stick.
- Split vanilla bean, scrape out the sticky black seeds with the tip of a small, sharp knife and add them and the pod to the baking dish. Place the pears cut-side down in the baking dish.
- Bake in a preheated 375º oven for 1 to 1-1/4 hours, basting every 15 minutes or so with the wine mixture, until the pears are very tender.
- Serve the pears warm, drizzled with the sauce. Enjoy!
EASY BAKED PEARS WITH AMARETTI
A warming autumnal pud that's low fat, speedy and satisfying
Provided by Good Food team
Categories Dessert, Dinner, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
- Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.
Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium
POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA
Steps:
- Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
- Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.
- Italian cream cheese, sold at Italian markets and many supermarkets.
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