Marsala-Poached Pears

Ingredients and Weight

• 8 medium-size firm pears (such as Anjou or Bosc), about 4 pounds
• 2 cups dry Marsala wine
• 1 cup granulated sugar
• 1/2 cup water
• 1 cinnamon stick
• 8 whole cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup cold unsalted butter, cut into small pieces

Preparation Time

• 15 minutes

Cooking Time

• 45 minutes

Difficulty Level

• 2 (easy)

Preparation Method Steps

1. Peel the pears, leaving the stems intact. Use a melon baller or small spoon to remove the cores, leaving the pears whole.
2. In a large Dutch oven or deep skillet, combine the Marsala wine, sugar, water, cinnamon stick, cloves, and nutmeg. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
3. Carefully add the pears to the poaching liquid, turning to coat. Reduce heat to low and simmer gently for 30-45 minutes, or until the pears are tender when pierced with a fork.
4. Using a slotted spoon, remove the pears from the poaching liquid and arrange them on a serving platter or individual dessert plates. Keep warm.
5. Return the poaching liquid to medium heat and bring to a boil. Simmer for 5-7 minutes, or until reduced by half.
6. Remove the cinnamon stick and cloves. Whisk in the cold butter pieces one at a time until the sauce is smooth and emulsified.
7. Spoon the sauce over the pears and serve warm.

Nutritional Information

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics

• Sweet and slightly tangy flavor from the Marsala wine
• Tender and juicy pears
• Rich and velvety sauce
• Perfect for a special occasion or dessert

User Comments

• "These pears were absolutely delicious! The sauce was so flavorful and the pears were perfectly cooked."
• "I made this for a dinner party and it was a huge hit. Everyone raved about the pears."
• "This recipe is so easy to follow and the results are amazing."
• "I love the combination of the Marsala wine and the spices."
• "These pears are a perfect dessert for a special occasion."

Special Precautions and Tips

• Use ripe but firm pears for best results.
• Do not overcook the pears, otherwise they will become mushy.
• If the poaching liquid is not reduced by half after simmering, continue to simmer until it reaches the desired consistency.
• Serve the pears warm for the best flavor and texture.