Pears baked with lemon, bay & Marsala from Simple: Effortless Food, Big Flavours (page 278) by Diana Henry

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Notes about this recipe

  • Foodycat on September 29, 2019

    I'm a big fan of old-school pears in red wine but I had most of a bottle of marsala on the shelf so I gave this a go. Wonderful. If I hadn't cooked it myself I would have guessed that there were a lot more spices in it. We didn't have appetite for dessert the night I cooked it, but they refrigerated really well, with the remaining juices jellying around them. We had some alongside a honey cake and some in a salad with rocket, walnuts and St Agur blue cheese.

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