Sunday, April 23, 2006

Marsala Pears

I served this as a dessert after the porcini risotto with mussels. When choosing your pears at the grocery store, try to find fairly soft ones or at least a smaller kind so they won't take as long to soften in the pan. Marsala is a fortified wine from italy that is both available as a dry and a sweet version. For the dessert, the sweet version is preferred.

for 2 people:


3 small to medium size soft pears
juice of 1/2 lemon
0.7 oz (about 2 dl) sweet marsala (available at Bevmo)
the peel of 1/4 orange
1-2 tablespoons sugar
optional: whipping cream


Peel the pears, cut them in half, carve out the center part, place in a pot and immediately sprinkle with lemon juice so they don't start getting a brown color. Mix the orange peel together with the marsala. Place the pears flat side down into a non-stick skillet, pour over the marsala and sprinkle the sugar over the pears.

Cover the skillet with a lid and cook the pears for about 10-15 minutes until they have softened. Test how soft they are by sticking a sharp knife inside. If all the liquid is absorbed, add a bit more marsala. Flip the pears and cook for another few minutes.

Place pears on dishes, let them cool out completely or eat them while still a bit warm. Serve with whipping cream if desired. You can also serve a bit of the sweet marsala with it.


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