Marsala Baked Pears

1. 1

   Preheat oven to 180 C / 350 F / Gas Mark 4.

2. 2

   Cut a small slice from each pear base, remove the core and leaving the top on.

3. 3

   Smear the butter on the skin of each pear and stand in an oven proof dish.

4. 4

   Dust with the sugar, pour over the Marsarla and white wine and scatter over the broken cinnamon sticks.

5. 5

   Cover loosely with foil and bake for 30 minutes.

6. 6

   Remove the foil, lower the heat to 150 C, 300 F, Gas Mark 2 and bake for a further 30 minutes.

7. 7

   Serve hot from the oven with the juices and creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.