Pears in Marsala Wine Sauce

By draingal

For an elegant alternative presentation, cut the pears in half. Place
the pear halves, cut side down, on top of the Sweetened Ricotta,
then top them with the wine sauce. Garnish with toasted, chopped
pistachios and fresh mint leaves.

Ingredients

• 4 large pears, peeled and cored
• 2 cups dry Marsala wine
• 1 cup sugar
• Pistachio nuts, toasted and chopped, for garnish
• Fresh mint, for garnish
• SWEETENED RICOTTA
• 1/2 cup sugar
• 1 cup ricotta
• 1/4 cup pistachio nuts, toasted and chopped

Preparation

Step 1

Cut a small slice from the bottom of each of the pears so they will
stand up straight in the saucepan without falling over. In a saucepan
large enough to hold the pears, bring the wine and sugar to a boil
over medium-high heat, stirring well. Once the mixture reaches a
boil, cook for 3 more minutes.
Take the pan off the heat and gently place the pears, standing up,
in the saucepan, being careful not to splash yourself with the hot
wine-and-sugar mixture.
Place the pan back on the stove and cook the pears over medium-low
heat—15 to 20 minutes for a firm texture or 30 to 40 minutes for a
softer texture—basting the pears with the wine-and-sugar mixture
every 5 minutes.
Turn off the heat and let the pears stand in the wine sauce until they
reach room temperature. While they’re cooling, make the Sweetened
Ricotta.
To Prepare the Sweetened Ricotta
In a large bowl, mix the sugar and the ricotta together, then fold in
the chopped toasted pistachio nuts.

Place a quarter of the Sweetened Ricotta in each of 4 dessert dishes.
Use a slotted spoon to transfer each of the pears to a dish, and place
on top of the Sweetened Ricotta. Top with the wine sauce, and garnish
with toasted, chopped pistachios and fresh mint leaves.