Baked Pears with Marsala wine and cinnamon

Baked Pears with Marsala and cinnamon


from "My Kitchen in Rome" by Rachel Roddy


6 Comice pears (or other types)

3 Tablespoons soft unsalted butter

1 cup dry Marsala wine (I used sweet Marsala)

1 cup sugar

2 cinnamon sticks

mascarpone (or ice cream), to serve


Preheat the oven to 360 degrees. Slice the bottom off each pear so that they sit flat. Using a sharp knife, cut out the central core as best you can. Rub some butter over the skin of each pear and sit them, stalk upward, in an ovenproof dish. Pour over the Marsala, sprinkle on the sugar, and break the cinnamon sticks roughly over the pears. Cover the dish loosely with foil.

Bake for 25 minutes, then remove the foil and reduce the oven temperature to 325 degrees. Continue baking for another 25 minutes, or until the pears are very tender and slightly shriveled. Serve warm or at room temperature, with some of the sticky juices and a scoop or ice cream or mascarpone cheese.