Caramelised Marsala Marmalade Pears

 

Soft pears, giving and laden with juice, their cooking liquor scented with bitter marmalade and the sweetness of honey. They are best served warm or at room temperature, with cream or just their thickened, golden juice. Serves 3. Ready in 1 hour

 

 

pears 3, medium (preferable Comice)
apple juice 200ml
orange marmalade 150g
marsala, sweet or dry 1 tbsp
honey 1 heaped tbsp
vanilla ice-cream to serve

 

Heat the oven to 200C/gas mark 6. Peel the pears, cut them in half from stem to base and scoop out their cores. Cut each half into 3, then place in a nonstick roasting tin.

In a small saucepan, bring the apple juice, marmalade, marsala and honey to the boil, then remove from the heat and pour over the pears.

Bake in the oven for 20 minutes, then turn them over. At this point they will look decidedly uninteresting, but carry on anyway. Let the pears bake for a further 20 minutes, then lift them out of the oven and test for tenderness with the point of a small knife. If tender, remove the pears – but not their syrup – to a serving dish.

 

 

Put the pan on the hob and turn the heat up under the marmalade syrup, so it bubbles enthusiastically. Watch carefully as it starts to thicken to a light coating consistency, then spoon over the pears and serve warm or cool (but not chilled). Serve with vanilla ice-cream.

Follow Nigel on Instagram @nigelslater