Sweet Marsala Glazed Pears

This elegant baked marsala pears recipe transforms simple fruit into a sophisticated dessert with minimal effort. The pears slowly cook in a sweet wine bath until tender, creating a naturally beautiful presentation and complex flavor that's impressive enough for special occasions yet simple enough for everyday enjoyment.

I first discovered this recipe when seeking a lighter dessert for a dinner party. Now it's become my signature finale for autumn and winter gatherings, earning compliments every time for its rustic elegance.

Ingredients

• Firm ripe pears: The foundation of our dessert, choose pears that hold their shape like Bosc, Anjou, or Concorde. Look for fruit that yields slightly to pressure but still feels firm
• Sweet or dry marsala: This fortified Italian wine infuses the pears with depth and richness. Sweet marsala creates a more dessert-like result, while dry offers a more sophisticated flavor
• Honey: Adds complexity to the sweetness and helps create a glossy finish. Choose a mild variety like clover or wildflower
• Sugar: Helps caramelize the exterior of the pears and thicken the sauce. Use regular granulated for reliable results
• Corn starch: Only needed for the optional extra sauce, this thickening agent creates a silky, pourable consistency without clouding the beautiful amber color

Step-by-Step Instructions

Prepare the pears:

Trim a small slice from the bottom of each pear to create a flat surface, allowing them to stand upright in the baking dish. This not only creates an elegant presentation but ensures even cooking as the pears bathe in the marsala mixture. Select a baking dish where the pears fit snugly without excessive space between them.

Create the baking mixture:

Pour the cup of marsala directly over the standing pears, distributing it evenly around the fruits. The marsala should pool at the bottom of the dish. Next, drizzle honey over each pear, allowing it to coat the tops and sides. Finally, sprinkle sugar over the entire arrangement, which will help create caramelization during baking.

Bake with attention:

Place the prepared dish in your preheated oven and begin the transformation. The key technique in this recipe is frequent basting, especially toward the end of cooking when the liquid reduces to a thicker syrup. Use a turkey baster for easiest application, though a soup spoon works well too. This constant redistribution of the reducing liquid helps develop a uniform glaze on all sides of the pears.

Check for doneness:

Test the pears by inserting a paring knife into the thickest part. When the knife slides in with no resistance, the pears are perfectly tender. This usually takes 50-60 minutes, but variables like pear variety, size, and ripeness can affect timing. Begin checking at 45 minutes to prevent overcooking.

Finish with care:

Remove the baking dish from the oven and continue basting the pears as they cool. This final basting helps set the glaze and ensures even distribution of flavor. The pears can be served warm or at room temperature, making them versatile for different serving situations.

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I've become somewhat obsessed with finding the perfect pear for this recipe. After multiple tests, I've found Bosc pears offer the ideal balance of holding their shape while becoming tender throughout. My family particularly loves when I make this on Sunday afternoons, filling the house with the sweet, warming aroma of marsala as we relax before the week begins.

Selecting the Perfect Pears

Pear selection makes all the difference in this recipe. Varieties like Bosc, Anjou, or Concorde maintain their shape beautifully during baking, while Bartlett or Comice tend to become too soft. Look for pears that are fragrant near the stem end and yield slightly to gentle pressure at the neck. Perfectly ripe pears will give you the best flavor, but slightly underripe ones work well too as they'll soften during baking. Avoid pears with bruising or too much give, as they'll break down too quickly in the oven.

Make It Your Own

The versatility of this recipe allows for numerous personal touches. Try adding whole spices to the baking liquid like cinnamon sticks, star anise, or cardamom pods for aromatic complexity. Replace the honey with maple syrup for a different dimension of sweetness. For a holiday version, add a splash of bourbon along with the marsala. You can even use this same technique with apples or quinces by adjusting the cooking time accordingly. Each variation maintains the elegant simplicity while offering a new flavor experience.

The Perfect Pairing

These marsala pears create a sophisticated dessert that pairs beautifully with complementary flavors. Serve them alongside a scoop of vanilla bean ice cream, which melts slightly into the warm sauce, creating a creamy contrast to the tender fruit. For an Italian touch, offer a dollop of mascarpone cream lightly sweetened with honey. They also make an unexpected but delightful addition to a cheese board, particularly with aged cheeses like Parmigiano Reggiano or a creamy blue cheese. For a simple breakfast, chop the leftover pears and spoon them over yogurt with granola.

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Frequently Asked Questions

→ What type of pears work best for this dish?

Firm, ripe pears work best. Bosc pears are excellent as they hold their shape well during baking, but Anjou or Bartlett varieties also work nicely. Avoid overly soft pears as they may break down too much during cooking.

→ Can I use sweet or dry marsala wine?

Either sweet or dry marsala works well in this dish. Sweet marsala will create a more dessert-like result, while dry marsala offers a slightly less sweet flavor with more complex notes.

→ How do I know when the pears are properly cooked?

The pears are done when a paring knife inserted meets no resistance, indicating they're tender throughout. This typically takes 50-60 minutes, though cooking time may vary depending on the pear variety and ripeness.

→ Can I make this dish ahead of time?

Yes, these baked pears can be prepared in advance and served warm or at room temperature. The additional marsala sauce can be made up to one week ahead and refrigerated until needed.

→ What can I serve with these baked pears?

These pears are excellent served with vanilla ice cream, whipped cream, mascarpone, or even plain yogurt. They also pair wonderfully with a small piece of dark chocolate or a sprinkle of toasted nuts for texture contrast.

→ Can I substitute the marsala wine?

If marsala isn't available, you could substitute with port wine, Madeira, or even a combination of white wine with a splash of brandy. Each will create a slightly different flavor profile while maintaining the elegance of the dish.