Baked Marsala Pears (Print Version)
# Ingredients:
→ Baked Pears
01 -
8 firm ripe pears (Bosc, Anjou, or Bartlett recommended)
02 -
250ml sweet or dry marsala wine
03 -
1 tablespoon honey
04 -
50g sugar
→ Marsala Sauce
05 -
375ml marsala wine
06 -
1 tablespoon corn starch
07 -
130g plus 2 tablespoons sugar
# Instructions:
01 -
Preheat the oven to 190°C (375°F).
02 -
Trim a small disk off the bottom of each pear to create a flat base, allowing them to stand upright in the baking dish. Position pears in a baking dish that accommodates them snugly.
03 -
Pour marsala over the pears, then drizzle with honey. Sprinkle sugar evenly over the pears.
04 -
Bake the pears, basting frequently with the liquid using a baster or spoon. Increase basting frequency toward the end of cooking as the sauce thickens to a syrup.
05 -
Cook until a paring knife inserted meets no resistance, approximately 50-60 minutes. Timing may vary based on pear variety and ripeness, so begin checking before the recommended time.
06 -
Remove from oven and continue to baste the pears as they cool. Serve warm or at room temperature.
07 -
For additional sauce: Mix a few tablespoons of marsala with cornstarch in a saucepan until fully dissolved. Whisk in sugar, then remaining marsala. Bring to a boil while stirring frequently. Reduce heat and cook for about 1½ minutes, stirring constantly, until it thickens to the consistency of warm maple syrup. Remove from heat. The sauce will continue to thicken as it cools.
# Notes:
01 -
The sauce can be made up to one week ahead and refrigerated.
02 -
Serve with vanilla ice cream for an elegant dessert.
03 -
Choose firm pears that will hold their shape during baking.