Roasted Pears with Marsala
Instructions:
- Preheat oven to 450°F. From lemon, with vegetable peeler, remove peel in strips (21â„2" by 1â„2" each); squeeze juice.
- . With melon baller or small knife, remove cores from pears by cutting through blossom end (bottom) of unpeeled pears (do not remove stems). With pastry brush, brush cavity of each pear with lemon juice, then sprinkle each cavity with 1â„4 teaspoon sugar.
- In shallow 11â„2- to 2-quart baking dish, combine lemon peel, wine, and water. Place remaining 1â„3 cup sugar on waxed paper. With pastry brush, brush pears with melted butter, then roll in sugar to coat. Stand pears upright in baking dish. Sprinkle any remaining sugar into baking dish.
- Bake pears, basting occasionally with syrup in dish, until tender, 40 to 45 minutes.
- Cool slightly to serve warm, or cool completely and cover and refrigerate up to 1 day. Reheat to serve warm, if you like. Makes 8 servings.