Marsala-Poached PearsĀ 

Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.


4 Bartlett pears, about 8 oz. each
1/2 cup HOLLAND HOUSE Marsala Cooking Wine
2 Tbsp. packed brown sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. butter
Vanilla ice cream
Toasted pecans (optional)


Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.

Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.

Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

  • Use an apple corer to easily remove cores from pear halves.
  • If pears are really firm and green, add 5 minutes to the cooking time.

Makes 8 servings (with about 1/3 cup sauce total).


Per serving (without pecans): 170 calories, 1g protein, 26g carb, 7g fat (4g sat. fat), 20mg chol, 150mg sodium, 1g fiber
Marsala-Poached PearsĀ 
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