This past weekend, we had our friends Penny and David over for dinner. Penny has a blog called Lake Lure Cottage Kitchen. She and David both are wonderful cooks and it is always fun to have them over, knowing they appreciate everything that goes into creating a meal.
While they nibbled on appetizers in our little kitchen lounge area (shown above), I made a Creamy Corn Risotto with Grilled Shrimp and Truffle Oil. You can find that recipe on my site, here.
For dessert, I made Pears in Marsala. It is one of the simplest desserts to make. It is made in a slow cooker. It is a very elegant dish, and you would never know it was made in a slow cooker. The pears come out perfectly tender. It comes from the book, “The Italian Slow Cooker” by Michele Scicolone.
Here is the recipe
Pears in Marsala ~ Serves 6
Time – 2-4 Hours
1/2 cup packed brown sugar
3/4 cup Marsala
1/2 cup orange juice
1 cinnamon stick
6 firm ripe pears, such as Bosc or Anjou
In a slow cooker, stir together the sugar, Marsala, orange juice and cinnamon stick. Place the pears upright in the cooker and spoon some of the liquid over them. Cover and cook on high for 2 hours or low for 4 hours, or until the pears are tender when pierced with a knife.
Uncover the pears and let the pears cool in the cooker, basting them from time to time. When ready to serve, carefully transfer the pears to individual serving plates. Discard the cinnamon stick. Pour the sauce over the pears and serve with a slice of English Stilton Blue Cheese or creamy Mascarpone.