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Pears in Orange Sauce |
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Serves: 4
Print this Recipe
(Pere all‘ Arancia)
Category: Fruit Desserts
When I visited Anna Tasca Lanza at Regaleali, her family's wine estate in Sicily, she gave me some of her excellent mandarin orange marmalade to take home. Anna uses the marmalade both as a spread and as a dessert sauce, and inspired me to stir some into the poaching liquid of some pears I was cooking. The pears had a beautiful golden glaze, and everyone loved the result. Now I make this dessert often. Because I quickly used up the supply of marmalade Anna gave me, I use quality store-bought orange marmalade.
1/2 cup sugar
1 cup white wine
4 firm ripe pears, such as Anjou, Bartlett, or Bosc
1/2 cup orange marmalade
2 tablespoons orange liqueur or rum
1 In a saucepan just large enough to hold the pears upright, combine the sugar and wine. Over medium heat, bring to a simmer and cook until the sugar is dissolved.
2 Add the pears. Cover the pan and cook about 30 minutes or until the pears are tender when pierced with a knife.
3 With a slotted spoon, transfer the pears to a serving platter. Add the marmalade to the liquid in the saucepan. Bring to a simmer and cook 1 minute. Remove from the heat and stir in the liqueur. Spoon the sauce over and around the pears. Cover and chill in the refrigerator at least 1 hour before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Pears in Orange Sauce comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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