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Marsala wine and pears make a wonderful combination for a sophisticated
dessert, but orange juice is very pleasing too. Amaretti are crunchy Italian
cookies. Because a food processor can overprocess the cookies, it's best to
crush them in a plastic bag using a rolling pin.
Fat: 7 g
Cholesterol: 8 mg
Sodium: 28 mg
Protein: 3 g
Carbohydrate: 45 g
Fiber: 5 g
4 small ripe but firm pears, such as Bosc or Anjou (about 1½
1 tablespoon fresh lemon juice
½ cup marsala or orange juice
1½ teaspoons unsalted butter, cut into small pieces
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
6 tablespoons (about 1½ ounces) coarsely crushed amaretti
Preheat the oven to 350ºF. Peel and core the pears, then cut them
in half lengthwise (see note). Brush the pears with lemon juice and
set them in a 9x9-inch or other similar size shallow baking dish.
Pour the marsala over and around the pears. Scatter the butter over
the pears. In a small bowl, combine the brown sugar, cinnamon, and
amaretti crumbs, then sprinkle them over the pears.
Bake the pears, uncovered, until they are tender and the pan juices
are thickened, about 40 to 45 minutes. Baste several times with the
pan juices. (The pears can be baked ahead and kept at room
temperature for up to 2 hours.) Serve warm or at room temperature
with the pan juices spooned over them.
Note: The pears can also be baked whole. Peel them, but leave the
stem intact. Cut off a small slice from the bottom so the pears
will stand upright. Increase the baking time to 50 to 60 minutes.