Marsala-Poached Pears

Marsala-Poached Pears

4

"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."

Ingredients

35 m servings 129 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Use an apple corer to easily remove cores from pear halves.
  • If pears are really firm and green, add 5 minutes to the cooking time.
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Reviews

4
  1. 4 Ratings

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Not crazy about the sauce but the combination of pear and cinnamon makes it delicious.

If you use ice cream don't worry about the recommended cooling time the marriage of the warm pear and the ice cream make for a delightful results. Next time I'll peel the pear. My wife loved it!

Made this recipe exactly as written with leftover Marsala wine from Chicken Marsala. We did not have ice cream so served with cool whip instead.