Dessert

Silvia Colloca's marsala poached pears

Name: Silvia Colloca's marsala poached pears
Yield: 6
Ingredients: 6 firm pears such as Corella or Packham, peeled; 1 cup (250ml) Marsala; 2 cloves; 1 cinnamon stick; 1 vanilla bean, cut in half; ¾ cup muscovado sugar; chocolate gelato, to serve

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An aromatic dessert that highlights the humble pear. There is nothing more comforting than the scent of fruit poaching away in syrupy bliss. The warm aroma that wafts through the house when the firm flesh of pears slowly surrenders to the virtues of sugar and spice is a powerful mood-booster, especially in the cooler months.

6 firm pears such as Corella or Packham, peeled
1 cup (250ml) Marsala
2 cloves
1 cinnamon stick
1 vanilla bean, cut in half
¾ cup muscovado sugar
chocolate gelato, to serve

Method

1.

Combine Marsala, cloves, cinnamon stick, vanilla bean and sugar in a saucepan. Cook, stirring, for 5 minutes or until sugar has dissolved. Add pears to pan and pour in enough water to cover them.
2.

Create lid from baking paper (parchment cartouche) and use it to cover the pears snugly. Bring to a simmer, reduce heat to low and cook for 35–40 minutes or until pears are tender, turning halfway through cooking.
3.

Remove the pears from the poaching liquid. Discard half the cooking liquid, increase heat to high and cook for 10–15 minutes or until the liquid has reduced and turned syrupy.
4.

Arrange the pears onto a platter, pour syrup over and serve with chocolate gelato. Serves 6.