Baked pears with marsala

Posted on by Beyond Bespoke

This deliciously grown up and indulgent pudding couldn’t be simpler to put together – it’s just a case of adding the ingredients to a tray and baking them, which makes it the ideal pudding to go to in the rush of Christmas. If you want to make it ahead, simply warm it through again before serving. If you have leftover brandy butter, this would be a great way to use it up. A handful of pomegranate seeds scattered over the top would give it some extra seasonal flair and colour.

Baked pears with marsala (serves 4)


4 large pears
1 lemon
Sweet Marsala
3 tbs caster sugar
50g butter or brandy butter

To serve (optional)

Handful pomegranate seeds
Ice cream or crème fraiche


Preheat oven to 200. Peel pears but leave whole, dropping them into cold water with a squeeze of lemon juice.
Put marsala, caster sugar and butter into a baking dish, then add the whole pears.
Bake for about 1 hour, till the pears are butter soft. It is essential to baste them once or twice, turning them over in their juices.
Serve warm, spooning over the sweet, buttery juices and a scattering of pomegranate seeds if you like.
Ice cream, cream an added – though unnecessary – bonus.

This delicious recipe has been provided to us by Joanna Weinberg who has written cookery columns for The Times, Red and currently Conde Nast Traveller. She runs Kitchen Table Cookery School at The Talbot Inn, Mells, Somerset

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