Pears Poached in Marsala

1. 1

   Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler.

2. 2

   Immerse the pears in water mixed with two tablespoons of the lemon juice.

3. 3

   Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright.

4. 4

   Add the sugar and cinnamon stick.

5. 5

   Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes.

6. 6

   Remove the pears from the pan, draining them well.

7. 7

   Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy.

8. 8

   Stir in the remaining lemon juice.

9. 9

   Pour the syrup over the pears and cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.