Recipe: Pears Baked with Marsala and Cinnamon | Pere al Forno con Marsala e Cannella

Aaah, the thought of these makes me feel hungry. First made in our household about 20 years ago they still feature occasionally in our kitchen, especially in winter. They are a great way to take the evening chill off of the kitchen – turn the oven on, pop in the pears and perhaps some parsnips to roast, pour the wine and put some Italian music on in the background.

Feel free to browse recipes from our Retro Recipes series. You might also like our Dessert recipes here and here. Or you might like to browse Pear recipes here and here. Check out our easy Winter recipes here and here.

Pere al Forno con Marsala e Cannella | Pears Baked with Marsala and Cinnamon

Pere al Forno con Marsala e Cannella | Pears Baked with Marsala and Cinnamon

6 ripe pears suitable for cooking 50g (2 oz) unsalted butter at room temperature 100g (40z) soft brown sugar
175 ml (6 fl oz) Marsala 50 ml (2 fl oz) white wine 2 cinnamon sticks, roughly broken
crème fraîche

Preheat oven to 180C.

Cut a slice from the rounded end of each pear so that it will stand up, then remove the core carefully with a teaspoon or corer. Spread a little butter over the skin of each pear and stand them in an ovenproof dish. Dust with sugar. Pour the Marsala and white wine into the dish. Scatter the cinnamon sticks over the pears and cover the dish loosely with foil.

Bake for about 30 minutes, remove the foil and lower the heat to 150C. Continue to bake for 30 – 50 minutes until the pears are very tender and slightly shrivelled. Serve warm with their juices and crème fraîche.

04/98

Cooking: Pears Baked with Marsala and Cinnamon | Pere al Forno con Marsala e Cannella

 

This has been crossposted with our sister site, A Life Time of Cooking; here it forms part of the Retro Recipe series.

 

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