Baked pears with honey, marsala and bay

Baked pears with honey, marsala and bay

By
From
My Favourite Ingredients
Serves
6-8
Photographer
Jason Lowe

A beautiful, uncomplicated dessert for autumn or early winter. Serve it warm, not hot, with a generous spoonful of crème fraîche or good homemade vanilla ice cream. Here I have used my favourite Martin Sec pears, but you could use Conference or Comice instead. I generally allow one pear per person, but you might like to bake a few extra and put them in the middle of the table for guests to help themselves to an extra half pear.

Ingredients

Quantity Ingredient
8 firm, ripe pears
600ml marsala
220ml fragrant honey, such as rhododendron or a mountain or forest honey
1 cinnamon stick
1 vanilla pod, split lengthways
1 lemon, finely pared zest
sprig bay leaves, (about 4 or 5 leaves)

Method

  1. Preheat the oven to 200°C. Place the pears in a roasting dish in which they fit quite snugly, with their stalks uppermost. Pour over the marsala and drizzle over the honey, then add the cinnamon stick, vanilla pod, lemon zest and bay leaves. Cover the dish tightly with foil.
  2. Place the roasting dish on the middle shelf of the oven and roast for 20 minutes. Remove the foil and bake, uncovered, for a further 20 minutes. The pears should be soft and the skin slightly wrinkly. Allow to cool to room temperature.
  3. Serve the pears on individual plates with the marsala and honey syrup spooned over.
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