Marsala-Poached Pears with Cinnamon
- 4 very large firm ripe pears, stems on
- 1 bottle (750 milliliters) sweet Marsala
- 7 tablespoons cinnamon-sugar
1. Peel pears using a vegetable peeler; leave stems attached. 2. Pour Marsala into a medium pot with a cover. Add 2 cups water and 6 tablespoons cinnamon-sugar. Put pears in pot and bring to a boil. Lower heat to medium and cover pot. Cook until tender, stirring occasionally, about 45 minutes de...