Marsala Poached Pears

I have never poached pears before, so this is a new and exciting recipe for me. I personally prefer rich green Anjou pears or tawny-colored Bosc pears, so that is what I'm recommending for this particular recipe, which I found in Alice Storey's 200 Super Salads (it's all in color!!!).

To keep this recipe light, substitute Greek Yogurt for the clotted cream. I also found a mock clotted cream recipe at Yummly, but I haven't kitchen tested it. If you try it, please share your thoughts!

Serves 6
Preparation time 10 minutes
Cooking time 40 minutes

Marsala Poached Pears

  • 1 1/4 cups Marsala
  • 2 cups red wine
  • 1 cup superfine sugar
  • 2 tablespoons lemon juice
  • 1 cinnamon stick
  • 2 star anise
  • 6 pears
  • clotted cream, to serve (substitute Greek Yogurt to keep it light)
  1. Put the Marsala, red wine, sugar, lemon juice, the cinnamon stick and star anise in a heavy saucepan and bring to a low simmer on the stove.
  2. Peel the pears, leaving the stalks in place. Place them in the saucepan and cook for 20-25 minutes, turning occasionally, until they are soft. Once they are soft, remove the pears from the saucepan with a slotted spoon and set aside to cool.
  3. Meanwhile, return the poaching liquid to the heat and boil to reduce for about 10 minutes or until it is thick and syrupy. Serve the pears, drizzled with the syrup and accompanied by a spoonful of clotted cream (Greek Yogurt).