Top | Desserts
Marsala Baked Pears
(recipe, Katie Hickey)
This is a simple recipe and the perfect Italian dessert. Serve with whipped cream or creme inglaise.
- 6 [or 7, as the case may be] medium Bosc pears
- 1½ cups Marsala wine
- ½ cup sugar
- Preheat the oven to 425ºF.
- Slice ⅛ inch off the bottom of each pear so it will sit flat. Arrange the pears in a ceramic baking dish just large enough to hold them snugly. Pour the Marsala over the pears and sprinkle with sugar. Bake the pears for about 1 hour, basting them every 15 minutes with their cooking juices. They are done when they can easily be pierced with a knife and look caramelized and golden. Serve the pears on individual dessert plates, drizzled with the juices from the baking dish and whippe dmascarpone, creme or crem inglaise.