Pears Poached in Marsala
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4whole, large ripe pears with stems intact
- 3tablespoons lemon juice
- 3cups dry Marsala
- â…“cup sugar
- 1cinnamon stick
Nutritional analysis per serving (4 servings)
319 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 8 grams dietary fiber; 41 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Had only sweet Marsala, so reduced the sugar to 3 Tbsp. Used Bosc pears. Excellent results.
Had only sweet Marsala, so reduced the sugar to 3 Tbsp. Used Bosc pears. Excellent results.