4 large Bosc pears, halved and cored (about 2 pounds)
6 tablespoons Marsala
1/4 cup sugar
2 tablespoons water
1/8 teaspoon salt
4 large egg yolks
1 teaspoon butter
Lemon zest (optional)
Ground nutmeg (optional)
How to Make It
Preheat an oven to 350°.
Combine first 5 ingredients in a small bowl; set aside.
Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.
Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.
Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.
Superb, with complex flavors everyone loves. This recipe is my favorite way to use Bosc pears from a CSA box. It's also my all-time favorite pear recipe (following many experiments)! The recipe doesn't indicate whether to peel the pears, so I didn't peel them. Their texture was nice and soft after baking. One more thing is to make sure the lemon peel sits in the sauce (vs. on top of the pears) while baking. I made this mistake and learned from it.