Best Pears Poached In Marsala Recipes

PEARS POACHED IN MARSALA

Pears Poached in Marsala image

Provided by Florence Fabricant

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 whole, large ripe pears with stems intact
3 tablespoons lemon juice
3 cups dry Marsala
1/3 cup sugar
1 cinnamon stick

Steps:

Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler. Immerse the pears in water mixed with two tablespoons of the lemon juice.
Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright. Add the sugar and cinnamon stick. Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes. Remove the pears from the pan, draining them well.
Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy. Stir in the remaining lemon juice. Pour the syrup over the pears and cool before serving.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 40 grams

POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA

Poached Pears with Marsala, Cinnamon, and Vanilla image

Categories Fruit Dessert Poach Pear Vanilla Marsala Fall Chill Cinnamon Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 cups dry Marsala
2 cups water
3/4 cup sugar
2 cinnamon sticks
2 vanilla beans, split lengthwise
2 long strips orange peel
6 7-ounce Bosc pears, peeled, stems left intact
8 ounces mascarpone cheese* (optional)

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.