Baked Pears Marsala Food

BAKED PEARS MARSALA

Steps:

• Preheat oven to 200°C. Combine ingredients in a roasting pan in one layer, toss to coat, then bake until pears are tender and a syrup forms (20-25 minutes).
• Serve warm topped with a spoonful of ricotta.

BAKED PEARS WITH MARSALA-HONEY SYRUP

Steps:

• In a 9x13" baking dish, whisk wine, water and honey. Add orange zest and cinnamon stick.
• Split vanilla bean, scrape out the sticky black seeds with the tip of a small, sharp knife and add them and the pod to the baking dish. Place the pears cut-side down in the baking dish.
• Bake in a preheated 375º oven for 1 to 1-1/4 hours, basting every 15 minutes or so with the wine mixture, until the pears are very tender.
• Serve the pears warm, drizzled with the sauce. Enjoy!

MARSALA-POACHED PEARS

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.

PEARS POACHED IN MARSALA

Steps:

• Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler. Immerse the pears in water mixed with two tablespoons of the lemon juice.
• Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright. Add the sugar and cinnamon stick. Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes. Remove the pears from the pan, draining them well.
• Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy. Stir in the remaining lemon juice. Pour the syrup over the pears and cool before serving.

BAKED PEARS WITH MARSALA

Steps:

• Preheat oven to 450 degrees F. With vegetable peeler or small knife, remove peel from lemon in 2 1/2" by 1/2" strips; squeeze juice from lemon.
• With apple corer or small knife, remove cores from blossom end (bottom) of unpeeled pears but do not remove stems. With pastry brush, brush insides of pears with lemon juice, then sprinkle insides with 2 teaspoons sugar.
• In shallow 1 1/2- to 2 quart ceramic or glass baking dish, mix lemon-peel strips, marsala, and water. Place 1/3 cup sugar on sheet of waxed paper. With pastry brush, brush pears with melted butter, then roll in sugar to coat. Place pears, bottoms down, in baking dish. Sprinkle any sugar remaining on waxed paper into baking dish.
• Bake pears 40 to 50 minutes until fork-tender, basting occasionally with syrup in dish.
• Cool pears slightly to serve warm. Or, cool completely; cover and refrigerate up to 1 day ahead. Reheat pears to serve warm later.

HEALTHY BAKED PEARS WITH CINNAMON

Steps:

• Pre-heat oven to 350 degrees F
• Using as many pears as you like, slice the pears in half and gently scoop out the seeds using a small cookie scoop or spoon.
• Place the pears cut side up on a baking pan or in an oven-proof dish and drizzle each halve pear with 1/2 tsp maple syrup and sprinkle with 1/4 tsp sprinkle cinnamon.
• Bake until soft and tender, about 25-30 minutes.
• Serve warm with your choice of toppings.

MARSALA HONEY PEARS WITH GORGONZOLA

Steps:

• While you are cutting the pears, let the oil heat in a large frying pan/skillet.
• Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
• When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
• Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

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.