6 ripe comice pears
1/2 stick (4 Tbsp) 50 g unsalted butter, at room temperature
1/2 cup (125 g) 4 oz soft dark brown sugar
175 ml Marsala
50 ml white wine
2 cinnamon sticks, roughly broken
creme fraiche to serve
1/2 stick (4 Tbsp) 50 g unsalted butter, at room temperature
1/2 cup (125 g) 4 oz soft dark brown sugar
175 ml Marsala
50 ml white wine
2 cinnamon sticks, roughly broken
creme fraiche to serve
method
1. Preheat oven to 180°C (350°F) Gas Mark 4..
2. Cut a small slice from each pear base, remove the core and leaving the top on.
3. Smear the butter on the skin of each pear and stand in an ovenproof dish.
4. Dust with the sugar, pour over the Marsala and white wine and scatter over the broken cinnamon sticks.
5. Cover loosely with foil and bake for 30 minutes.
6. Remove the foil, lower the heat to 150°C (300°F) Gas Mark 2 and bake for a further 30 minutes.
7. Serve hot from the oven with the juices and creme fraiche.
2. Cut a small slice from each pear base, remove the core and leaving the top on.
3. Smear the butter on the skin of each pear and stand in an ovenproof dish.
4. Dust with the sugar, pour over the Marsala and white wine and scatter over the broken cinnamon sticks.
5. Cover loosely with foil and bake for 30 minutes.
6. Remove the foil, lower the heat to 150°C (300°F) Gas Mark 2 and bake for a further 30 minutes.
7. Serve hot from the oven with the juices and creme fraiche.
serving amount
serves: 6
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