Poached Pears with Marsala, Cinnamon & Vanilla

Desserts

INGREDIENTS

2 cups dry Marsala
2 cups water
3/4 cup sugar
2 cinnamon sticks
2 vanilla beans, split lengthwise
2 long strips orange peel
6 7-ounce Bosc pears, peeled, stems left intact

DIRECTIONS

1. Combine the Marsala, water, sugar, cinnamon sticks, vanilla beans and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar.

2. Add pears. Reduce heat to medium-low.

3. Cover pot and simmer until pears are tender, turning pears occasionally, about 40
minutes. Using slotted spoon, transfer pears to platter.

4. Boil liquid in pot until reduced to 1-1/4 cups, about 12 minutes.

5. Pour syrup over poached pears.

6. Chill until cold, turning pears occasionally.

7. Divide poached pears among 6 shallow bowls.

8. Strain syrup; discard solids. Drizzle syrup over pears.