Serve this easy Italian dessert comfortingly warm from the oven or bracingly chilled.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 ripe but firm pears, such as Bosc, peeled, halved, and cored||one 3 in (7.5 cm) cinnamon stick|
|1 cup dry Marsala||1 cup heavy cream|
|1/2 cup granulated sugar||2 tbsp confectioner's sugar|
|1 tsp vanilla extract|
Preheat the oven to 300°F (150°C). Place the pears in an ovenproof dish, cut side up, and sprinkle with the Marsala, sugar, and vanilla, then pour in 1 cup of water. Tuck in the cinnamon stick.
Bake uncovered for about 30 minutes, basting occasionally, until tender.
Meanwhile, in a chilled bowl whip the cream, gradually adding the confectioner’s sugar until firm peaks form. Serve the pears warm (or cool to room temperature and refrigerate until chilled), in their syrup, with the whipped cream.
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