How to make marsala poached pears with amaretti biscuits

If you’re craving something a little lighter for dessert over the Christmas period, then look no further than Julia Platt Leonard’s tasty treat

(Julia Platt Leonard)

Christmas cake and Christmas pudding are the traditional dishes to end a show stopping Christmas lunch (or dinner).

But if you crave something different – and a bit lighter – then pears poached in wine are a winner. Sauterne makes a lovely poaching liquid, as does Vin Santo, served with some amaretti biscuits on the side.

Marsala is another excellent choice. Not only is it packed with flavour, but it also imparts the most gorgeous golden colour to the pears.

Marsala poached pears with amaretti biscuits

Serves 6

6 pears
750ml marsala wine
750ml water
100g brown sugar
1 stick cinnamon
1 star anise
1 long strip of lemon peel
6 double amaretti biscuits
Crème fraiche (optional)

Place the marsala, water and brown sugar along with the cinnamon, star anise and lemon peel in a pot and place on medium heat to dissolve the sugar. Peel the pears, leaving the stem intact. Using the end of a vegetable peel, remove the little black bits at the blossom end, but do not core the pears. Place the peeled pear in the pot and repeat the process with the other pears.

The pears should just be covered with liquid. Cut out a circle of grease proof paper and place it on top of the pears to help keep them submerged under the liquid. Bring to just below a simmer and cook until you can easily insert a knife in the pear – about 30-45 minutes depending on the size of your pears.

Remove from the heat and remove the pears from the cooking liquid so they don’t continue to cook. When the pears and the liquid are cool, place the pears back in the liquid. You can make the pears to this point a day or two in advance.

When ready to serve, remove the pears and place each one on a plate. Pour the cooking liquid back into the pan and heat to a simmer and reduce until the liquid is slightly syrupy. Drizzle over the six pears. Roughly smash the amaretti biscuits and dust over the pears. Serve with a dollop of crème fraiche, if you like.

@Juliapleonard