Marsala Maple Poached Forelle Pears

Fab in Forty Minutes or Less

Servings 4


4 Forelle pears, peeled, leaving stem intact
2-3 C Marsala wine
1/3 Real maple syrup
1 T butter
3 heaping T loosely packed brown sugar
1 t cinnamon
Fresh mint leaves for garnish


  • Peel the pears, being careful to leave the stems intact. Sprinkle a bit of cinnamon on top of each. Cut the bottom of the pears so they stand up. In a deep saucepan, place the peeled pears cut side down arrange around the pan. Add 2 C of the wine and the maple syrup and stir to combine. Should come up about 1 ½ inches around the base of the pear. Bring to a boil, reduce heat so that it is bubbling but not a violent boil. Cover, with the lid very slightly askew, and poach for about 20 minutes, until tender. You can baste the pears once in the middle of the poaching process.
  • When done, remove pears and place in a glass dish, and let sit for about a half hour to cool. In the meantime, bring the remaining poaching liquid to a boil, and add a little more wine, and the brown sugar. Cook on medium low for about 5 minutes. You will see that it is starting to thicken with the added sugar. Turn off heat, stir in the butter, and let cool. If it’s going to be more than a couple hours to serving time, refrigerate the pears, but the syrup can stay in the pan.
  • To serve, place a pear in a dish, drizzle the syrup over the pear letting it pool at the base. Serve with wafers and ice cream and garnish with chopped mint.

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