Wicklewoods Marsala and Ginger Poached Pears – a delicious recipe with dessert pears, marsala, fluid ounces water, brown sugar, stem ginger, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the pears in a large saucepan with the Marsala, water, brown sugar and rind and bring to a boil.
2
Reduce heat, cover and simmer for 30 mins or until the pears are tender.
3
Leave the pears to cool in the liquid.
4
When completely cooled remove from the liquid, cover and chill in the refrigerator.
5
Remove the rind from the liquid and leave to boil gently for 15-20 mins or until it becomes a syrup.
6
Remove from heat, stir in the ginger and set aside to cool.
7
Scrape the vanilla seeds from the pod into a bowl with the cream, add icing sugar, and mix together until the cream thickens.
8
Trim the base of the pears so they stand upright in a bowl, pour over a little of the Marsala and ginger syrup.
9
Serve with the vanilla cream.
1151
kcal
Calories
108
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 dessert pears, peeled but left whole and with stalks intact, 18 fluid ounces marsala, 4 fluid ounces water, 1 tablespoon soft brown sugar, and more.
Yes, Wicklewoods Marsala and Ginger Poached Pears falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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