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Pears with Marsala and Cream |
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Serves: 4
Print this Recipe
(Pere al Marsala)
Category: Fruit Desserts
I had pears prepared this way at a trattoria in Bologna. If you prepare them just before eating dinner, they will be at the right serving temperature when you are ready for dessert.
You can find both dry and sweet Marsala imported from Sicily, though the dry is of better quality. Either can be used for making desserts.
4 large Anjou, Bartlett, or Bosc pears, not to ripe
1/4 cup sugar
1/2 cup water
1/2 cup dry or sweet Marsala
1/4 cup heavy cream
1 Peel the pears and cut them in half lengthwise.
2 In a skillet large enough to hold the pear halves in a single layer, bring the sugar and water to a simmer over medium heat. Stir to dissolve the sugar. Add the pears and cover the skillet. Cook 5 to 10 minutes or until the pears are almost tender when pierced with a fork.
3 With a slotted spoon, transfer the pears to a plate. Add the Marsala to the skillet and bring to a simmer. Cook until the syrup is slightly thickened, about 5 minutes. Stir in the cream and simmer 2 minutes more.
4 Return the pears to the skillet and baste them with the sauce. Transfer the pears to serving dishes and spoon the sauce over the top. Let cool to room temperature 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 with Marsala and Cream 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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