Baked Pears in Marsala

1. 1

   Preheat the oven to 300F (150C).

2. 2

   Place the pears in an ovenproof dish, cut side up, and sprinkle with the Marsala, sugar, and vanilla, then pour in 1 cup of water.

3. 3

   Tuck in the cinnamon stick.

4. 4

   Bake uncovered for about 30 minutes, basting occasionally, until tender.

5. 5

   Meanwhile, in a chilled bowl whip the cream, gradually adding the confectioner's sugar until firm peaks form.

6. 6

   Serve the pears warm (or cool to room temperature and refrigerate until chilled), in their syrup, with the whipped cream.

7. 7

   Variation: Baked Peaches, Apricots, or Plums in Marsala

8. 8

   Substitute peeled, halved, and pitted peaches, apricots, or plums for the pears.

9. 9

   Bake for about 25 minutes, until tender.

10. 10

    If you don't have Marsala, or if you want a sweeter dessert, substitute medium-dry sherry or port.

* Per serving · 4 servings · Values may vary.

No additional tips available.