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...

View full recipe at SpringPad


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