Marsala Baked Pears

Recipe Description ...

• 6 ripe pears
• 50g unsalted butter
• 125g soft dark brown sugar
• 175ml Marsala da Cucina
• 50ml white wine
• 2 cinnamon sticks, roughly broken
• Crème Rachel to serve
• Preheat oven to 180c

Cut small slice from each pear base, remove the core, leaving the top on.
Smear the butter on the skin of each pear and stand in an oven proof dish.
Dust with sugar, pour over Marsala da Cucina and white wine.
T hen scatter over the broken cinnamon sticks.
Cover loosely with foil and bake for 30 minutes.
Remove foil, lower heat to 150c and bake for a further 30 minutes.
Serve hot from the oven with the juices and Crème Fraiche.

Zabaglione con Marsala

Recipe Description ...

• 4 egg yolks
• 4 half egg shell measures of sugar
• 4 half egg shell measures of Marsala da Cucina

In a bowl on top of a saucepan of simmering water, whisk egg yolks and
sugar until firm, approximately 8 minutes.

Slowly add Marsala da Cucina and continue whisking until mixture is fluffy.
Pour into 4 cups.
Serve with Savoiardi biscuits dipped in Marsala da Cucina.

Macadamia Ice cream with Marsala

Recipe Description ...

• 2 litres quality vanilla ice cream
• 200g Macadamia nuts coarsely chopped
• 1 cup Marsala da Cucina

Soften ice cream slightly and add to a food processor with nuts and
Marsala da Cucina.
Blend thoroughly and place in freezer.
Serve topped with a drizzle of Marsala da Cucina.

Figs with Marsala & Orange

Recipe Description ...

• 12 firm fresh figs
• 150ml Marsala da Cucina
• Juice of 2 oranges and zest of 1 orange
• 2 Tsp honey
• 4 Tbsp Rose Water (optional)
• 2 Tbsp Crème Fraiche
• 8 young mint leaves (optional)

Combine the orange juice and Marsala da Cucina in a stainless steel saucepan.
Bring to the boil and boil rapidly for 5 minutes to reduce.
Mix in the honey and orange zest and simmer 1/2 hour.
Place figs in pan and roll them in the syrup over gentle heat – poach for 2 minutes.
(They should not cook and soften, but remain intact).
Off the heat add the rose water and let it cool.
Chill in the refrigerator for at least 1 hour.
Serve slightly chilled, coating with the syrup and a dollop of Crème Fraiche.

Fresh Figs with Parmigiano Reggiano Cream and Marsala da Cucina

Recipe Description ...

• Wine Sauce
• 250ml Marsala da Cucina
• 50g sugar
• 100ml Water
• 100g Parmigiano Reggiano Cheese
• 300g unthickened cream
• 3 egg yolks
• 4 figs

Caramelise the sugar, add the Marsala wine, let it evaporate, then add water.
Cook until the sauce reaches the right thickness.
Separately, bring the cream to the boil and add the freshly grated parmigiano reggiano cheese.
Stir when still on the flame, then put in a blender.
Whip the egg yolks to a froth, pour into the hot parmigiano reggiano cream and blend until thick.
Let the mix cool, whip the cream in the blender and freeze for 12 hours.
Slice open the figs and serve with a dollop of the ice cream.