Pears Poached with Marsala and Cinnamon, Served with Ricotta Cream and Pistachios

When presented with a pumpkin pie at the end of a Thanksgiving dinner, I can hardly look at it, especially after all those sweet potatoes and yams. I’ve come to prefer fruit, but that doesn’t mean I don’t go all out and create something festive, like these pears with Sicilian flavors.

Serves: 6

Cooking Time: 60 minutes

6 firm pears, peeled but with stems left on
A cup of dry Marsala
About ¼ cup rum
½ a cinnamon stick
2 long strips of lemon peel
¾ cup sugar
1½ cups whole milk ricotta
¼ cup powdered sugar
A generous pinch of grated nutmeg
½ cup shelled, unsalted whole pistachios

1. Cut a thin slice from the bottom of each pear so it will sit up straight in a dish.

2. Place pears in a wide pot so they lie down flat. Pour in Marsala and rum and add the cinnamon stick, lemon peel and sugar. Add water to just cover pears. Bring to a boil over high heat.

3. Turn heat to low, partially cover the pot, and simmer until pears are tender when poked through, about 20 to 30 minutes, depending on the ripeness of the pears.

4. Lift pears from pot with a large strainer spoon, and place them upright in a large serving dish with sides. Boil down liquid over high heat until you have a medium thick syrup (surface will look glossy and large bubbles will start forming all over). Let syrup cool for about 20 minutes, and then pour it over pears.

5. Place ricotta, nutmeg and powdered sugar in the bowl of a food processor, and pulse a few times until mixture is smooth (if it seems overly thick, add a drizzle of milk, and pulse again).

6. To serve, place pears on small rounded dessert plates. Give each a dollop of the ricotta cream and a generous drizzle of syrup. Top with a sprinkling of pistachios.

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