Wicklewood’s Marsala and Ginger Poached Pears

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  dessert pears, peeled but left whole and with stalks intact
• 18  fluid ounces marsala
• 4  fluid ounces water
• 1  tablespoon soft brown sugar
• 1  tablespoon  stem ginger, finely chopped
• 1  piece lemons or 1  piece  orange rind
• 1  vanilla pod
• 12  fluid ounces  double cream
• 1  tablespoon icing sugar

Directions

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