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    You are in: Home / Recipes / Wicklewood’s Marsala and Ginger Poached Pears Recipe
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    Wicklewood’s Marsala and Ginger Poached Pears

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    WicklewoodWench's Note:

    A refreshing dessert dinner party dessert...For an alcohol free version, try substituting the Marsala for an alcohol free red wine or cranberry juice.

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    Units: US | Metric


    1. 1
      Place the pears in a large saucepan with the Marsala, water, brown sugar and rind and bring to a boil.
    2. 2
      Reduce heat, cover and simmer for 30 mins or until the pears are tender.
    3. 3
      Leave the pears to cool in the liquid. When completely cooled remove from the liquid, cover and chill in the refrigerator.
    4. 4
      Remove the rind from the liquid and leave to boil gently for 15-20 mins or until it becomes a syrup.
    5. 5
      Remove from heat, stir in the ginger and set aside to cool.
    6. 6
      Scrape the vanilla seeds from the pod into a bowl with the cream, add icing sugar, and mix together until the cream thickens.
    7. 7
      Trim the base of the pears so they stand upright in a bowl, pour over a little of the Marsala and ginger syrup.
    8. 8
      Serve with the vanilla cream.

    Ratings & Reviews:


    Nutritional Facts for Wicklewood’s Marsala and Ginger Poached Pears

    Serving Size: 1 (525 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 601.8
    Calories from Fat 198
    Total Fat 22.1 g
    Saturated Fat 13.7 g
    Cholesterol 81.6 mg
    Sodium 46.2 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 0.1 g
    Sugars 9.6 g
    Protein 1.6 g

    The following items or measurements are not included:

    dessert pears


    vanilla pod

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