Wednesday, January 19, 2011

Marsala Poached Pears

I decided to have a little bit of fun with pears while they were in season. There are many different ways to serve pears that help accentuate the texture, flavor, and juiciness of this divine fruit. I found a recipe for poached pears online that looked interesting so I thought I'd give it a try. It was my first time poaching pears. After successfully following the recipe I determined that Marsala Poached Pears make for a succulent, romantic dessert.

4 bosc pears
1 cub dry Marsala wine
1 ½ tablespoon lemon juice
1/3 cup white sugar
½ star anise
4 cloves
½ stick cinnamon

Peel the bosc pears with the stem still attached with 1/4” of the bottom sliced off so the pears can sit upright, set aside.

In a saucepan that will fit all of the upright pears, place the Marsala wine, sugar, lemon juice, star anise, cloves, and cinnamon. Bring to a boil.

Once boiling, reduce the heat to medium and place the pears in the pan standing upright. Cover the pan and cook for 10-15 minutes while you bated the liquid a few times during cooking until the pears can be pierced with a fork. Then remove the pears to a serving dish.

Keep the pan uncovered and let the Marsala syrup boil down for a few minutes until it becomes thick syrup. Pour the syrup over the pears and serve with French vanilla ice cream and chocolate syrup!

No comments:

Post a Comment