Best 2 Marsala Poached Pears Recipes
Indulge in a delightful culinary journey with our collection of Marsala-Poached Pear recipes, a symphony of flavors that will tantalize your taste buds. These delectable dishes, ranging from classic poached pears to elegant tarts and refreshing salads, showcase the versatility of this timeless fruit. Embark on a sensory adventure as you explore the diverse textures and flavors that await, from the tender sweetness of poached pears to the crispy crunch of phyllo pastry. Each recipe offers a unique interpretation of this classic dessert, ensuring an unforgettable experience with every bite.
Here are our top 2 tried and tested recipes!
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA
Steps:
- Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
- Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.
- Italian cream cheese, sold at Italian markets and many supermarkets.
Tips:
- Choose ripe but firm pears for poaching. This will help them hold their shape and not become too mushy.
- Use a variety of pears for a more complex flavor. Some good options include Bartlett, Anjou, Bosc, and Comice pears.
- Make sure the poaching liquid covers the pears completely. If it doesn't, the pears will not cook evenly.
- Bring the poaching liquid to a simmer before adding the pears. This will help prevent the pears from breaking apart.
- Poach the pears for 15-20 minutes, or until they are tender when pierced with a knife.
- Remove the pears from the poaching liquid and let them cool slightly before serving. You can serve them warm or cold.
- Marsala poached pears can be served on their own, or with a variety of accompaniments, such as ice cream, whipped cream, or yogurt.
Conclusion:
Marsala poached pears are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be served warm or cold. With a few simple tips, you can make perfect marsala poached pears every time.
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