Ingredients

8 oz. prepared Créme Anglaise Mix
4 pears, peeled and cored
2 cups sweet Marsala
½ cup sugar
2 cinnamon sticks
4-6 cloves
1 tsp. Ginger Puree
4 oz. raisins

Instructions

Printer-Friendly PDFyields 8 portions

Combine the Marsala, sugar, cinnamon, cloves, Ginger Puree and raisins. Bring to a simmer. Add the pears and simmer until tender, rotating from time to time to ensure even coloring and flavor distribution. When fork tender, remove the pears. Discard the cloves and cinnamon stick. Reduce the poaching liquid, with the raisins by half. Serve with prepared |cremeanglaisemix| and reduced poaching liquid.