Yield: 6 servings
|6 \N||Ripe comice pears|
|50 grams||Unsalted butter; at room temperature|
|\N \N||; (2oz)|
|125 grams||Soft dark brown sugar; (4oz)|
|175 millilitres||Marsarla; (6floz)|
|50 millilitres||White wine; (2floz)|
|2 \N||Cinnamon sticks; roughly broken|
|\N \N||Creme fraiche to serve|
Preheat oven to 180 C, 350 F, Gas Mark 4.
Cut a small slice from each pear base, remove the core and leaving the top on.
Smear the butter on the skin of each pear and stand in an oven proof dish.
Dust with the sugar, pour over the Marsarla and white wine and scatter over the broken cinnamon sticks.
Cover loosely with foil and bake for 30 minutes.
Remove the foil, lower the heat to 150 C, 300 F, Gas Mark 2 and bake for a further 30 minutes.
Serve hot from the oven with the juices and creme fraiche.
Converted by MC_Buster.
NOTES : A delicious easy to make gluten free dessert, ideal for dinner parties or a special treat.
Converted by MM_Buster v2.0l.