Marsala Poached Pears Food

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PEARS POACHED IN MARSALA



Pears Poached in Marsala image

Provided by Florence Fabricant

Categories     weekday, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

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

MARSALA-POACHED PEARS



Marsala-Poached Pears image

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

4 Bartlett pears, about 8 oz. each
½ cup Holland House® Marsala Cooking Wine
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream
¼ teaspoon Toasted pecans

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



Marsala-Poached Pears with Cinnamon image

Provided by Rozanne Gold

Categories     Wine     Dessert     Poach     Pear     Marsala     Fall     Winter     Vegan     Cinnamon

Yield Makes 4

Number Of Ingredients 3

4 very large firm ripe pears, stems on
1 bottle (750 milliliters) sweet Marsala
7 tablespoons cinnamon-sugar

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



Baked Marsala Peaches image

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

6 ripe but firm peaches
1 1/2 ounces caster sugar
10 fluid ounces sweet marsala wine
1 inch cinnamon stick, approx
1 vanilla pod
1 1/2 teaspoons arrowroot

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



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

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.

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