THE RECIPE JOURNAL · Dessert
Pears Poached in Marsala
This delightful dessert features tender pears gently poached in a rich, fragrant Marsala wine sauce. It’s an elegant yet simple treat perfect for impressing guests or enjoying a cozy night in.
FROM THE KITCHEN • Pears Poached in Marsala
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cutting the pears in half lengthwise and scooping out the cores. In a small bowl, mix together the Marsala wine, brown sugar, vanilla, cinnamon, and nutmeg until the sugar dissolves.
02
Step 2
Melt the butter in a large skillet over medium heat, then pour in the Marsala mixture and cook until it starts to bubble. Gently place the pears cut side down in the pan. Cover and let them cook on medium-low for about 20 minutes.
03
Step 3
Once they’re done, take the pan off the heat and let the pears sit for 30 to 45 minutes so they can soak up all those lovely flavors and cool down a bit. When you’re ready to serve, spoon each pear half into a small bowl. Give the sauce in the pan a good stir and drizzle a little warm sauce over each serving. Top with a small scoop of ice cream and, if you like, some toasted pecans for a bit of crunch. Enjoy!
Why you’ll love it
This dessert is a wonderful balance of sweet and wine-infused flavors. The pears become tender and soak up the rich Marsala, making each bite juicy and fragrant. It’s elegant yet simple, perfect for impressing guests without much effort.
How to serve
Serve warm or chilled with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted almonds or a drizzle of honey adds a nice texture and extra sweetness.
Storage & leftovers
Store the pears and poaching liquid in an airtight container in the refrigerator. They will keep well for up to 3 days and can be reheated gently before serving.
