Our Marsala-poached pears are delicious served warm with a dollop of ice cream or whipped cream, whether for a big event or a weeknight treat. Pie that’s easier to make than pie and has delicious Marsala wine flavor.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 Bartlett pears, about 8 oz. each
- ½ cup Holland House® Marsala Cooking Wine
- 2 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 tablespoons butter
- Vanilla ice cream
- ¼ teaspoon Toasted pecans
Instructions
- 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.
- Use an apple corer to easily remove cores from pear halves.
- If pears are really firm and green, add 5 minutes to the cooking time.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 29 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone liked it!
Delicious! The cinnamon and nutmeg complete the sauce. I did as recipe said for ingredients. No adjustments and I’m glad I didn’t. Yummy! I did cut the sugar in 1/2 and may even try less next time. I poured the sauce into the skillet when it was bubbling and then added the pears. 20 minutes later it was ready. No need to cool as I topped with a scoop of ice cream. A recipe I will use over and over. We have 2 pear trees and I’m excited to find a tasty recipe to use.
This is an easy and delicious dessert. I make it for all of our dinner parties now. Everyone loves the taste and always wants the recipe. I did not use the nutmeg. It is the perfect dessert to finish a meal.
Delicious and easy. However, there was not enough liquid so I would double the recipe.
I made this with the seasonings as written, but used two apples (red delicious) and 2 Bosc pears, sliced into 8ths rather than halves. Absolutely wonderful. I will make this again.
Delish!!! Followed the recipe exactly — what a treat! I’ve made these 2-3 times and they’ve always been a winner. Thanks!
We used a semi-sweet mead instead of the Marsala. Yum!
If you use ice cream don’t worry about the recommended cooling time the marriage of the warm pear and the ice cream make for a delightful results. Next time I’ll peel the pear. My wife loved it!
Made this recipe exactly as written with leftover Marsala wine from Chicken Marsala. We did not have ice cream so served with cool whip instead.
This recipe was divine AND was easy!! My husband and I loved it! I substituted apple juice for the wine since I didn’t have any wine on hand and I also substituted cloves for nutmeg (just as a personal preference). Will definitely be making this again!
Not crazy about the sauce but the combination of pear and cinnamon makes it delicious.