Marsala-Baked Pears

Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.

Ingredients:
6 medium pears (Bosc or D’Anjou)
2 ½ cups Marsala wine
½ cup sugar

Method:
1. Preheat the oven to 425°.
2. Slice ⅛-inch off the bottom of each pear so it will sit flat. Arrange the pears in a ceramic baking dish just large enough to hold them snugly.
3. Pour the Marsala over the pears and sprinkle with sugar.
4. Bake pears for about 1 hour, basting them every 15 minutes with their cooking juices. They are done when they can be easily pierced with a knife and look caramelized and golden.
5. Serve the pears on individual dessert plates, drizzled with the juices from the baking dish and with a dollop of crème fraîche or mascarpone alongside.

View Complete Recipe Index

this week's recipes
taco night

farm & garden notes
hello, june

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.