Marsala-Poached Pears with Cinnamon

1. 1

   Peel pears using a vegetable peeler; leave stems attached.

2. 2

   Pour Marsala into a medium pot with a cover.

3. 3

   Add 2 cups water and 6 tablespoons cinnamon-sugar.

4. 4

   Put pears in pot and bring to a boil.

5. 5

   Lower heat to medium and cover pot.

6. 6

   Cook until tender, stirring occasionally, about 45 minutes depending on firmness of pears.

7. 7

   Remove cover and let pears and liquid cool to room temperature.

8. 8

   Remove pears with a slotted spoon and put them upright in a bowl.

9. 9

   Bring liquid in pot to a boil and cook over medium-high heat until reduced to 1 1/2 cups.

10. 10

    Pour over pears and refrigerate until cold.

11. 11

    Serve pears with their syrup.

12. 12

    Sprinkle with remaining cinnamon-sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.