PEARS POACHED IN MARSALA
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
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
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
MARSALA-POACHED PEARS WITH CINNAMON
Steps:
- Peel pears using a vegetable peeler; leave stems attached.
- Pour Marsala into a medium pot with a cover. Add 2 cups water and 6 tablespoons cinnamon-sugar. Put pears in pot and bring to a boil. Lower heat to medium and cover pot. Cook until tender, stirring occasionally, about 45 minutes depending on firmness of pears.
- Remove cover and let pears and liquid cool to room temperature. Remove pears with a slotted spoon and put them upright in a bowl. Bring liquid in pot to a boil and cook over medium-high heat until reduced to 1 1/2 cups. Pour over pears and refrigerate until cold.
- Serve pears with their syrup. Sprinkle with remaining cinnamon-sugar.
BAKED MARSALA PEACHES
This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith's cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla
Provided by PetsRus
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
- Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
- Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
- After that time remove from the oven, put all the juices in a small saucepan.
- Mix the arrowroot with some cold water and add to the juices.
- Then whisk on a low heat until it is slighly thickened and clear again.
- Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
- Cover and refrigerate for a day so the flavors develop.
- Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.
Nutrition Facts : Calories 129.1, Fat 0.4, Sodium 2.5, Carbohydrate 23.3, Fiber 2.3, Sugar 20.1, Protein 1.4
POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA
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.
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- Combine the Holland House Marsala Cooking Wine, lemon juice, sugar, vanilla, cinnamon, and ground clove in a pot bit and tall enough to fit all of the pears. Whisk together and bring to a simmer. Then add the pears. Cover and let simmer for 15-20 minutes, until the pears are soft.
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