Trattoria Pere - Trattoria Pears
Prep time
Cook time
Total time
Adapted from Classic Home Desserts by Richard Sax
Serves: 6
  • 1⅓ cup dry Marsala
  • ⅔ cup sugar
  • 12 cloves
  • 4 cinnamon sticks, if large use 2 and break into halves
  • 6 long strips lemon zest, use a potato peeler or zester
  • 1 vanilla bean, cut into half and split lengthwise
  • 6 firm-ripe Bosc pears unpeeled, select pears that are free of bruises or blemishes
  1. Preheat the oven to 300 degrees.
  2. Place the Marsala and the sugar into a shallow roasting pan, just large enough to accommodate the pears in a standing position. Stir together the sugar and Marsala, then add the cloves, cinnamon sticks, lemon strips, and vanilla bean segments. Sit the pears into the liquid, and using a large spoon, baste them all over with the Marsala sugar mixture, place the pan into the preheated oven.
  3. Bake, basting every twenty minutes, using a turkey baster. Be sure to gently coat the surface of the pears with the liquid. The pears are done when they are tender but not mushy and the skins are wrinkled and crinkly, in about 3 to 3½ hours. The liquid will become quite syrupy.
  4. Remove to cool, continuing to baste using a large spoon.
  5. The pears can be prepared a day or two in advance and sit lightly covered with plastic wrap at room temperature.
  6. Serve the pears warm or at room temperature, spooning a little of the syrup over them and some of the aromatics along side.
Recipe by LaBellaSorella at