Poached pears in a Marsala wine, dark rum and melted margarine sugar sauce! The finest dessert in the world!  The pie filling without the crust!  It should be illegal!

Serves 4

1/4 c. margarine

3 lg. pears, washed, cut into quarters from end to end, cored and cut into thick slices

1/4 c. Marsala wine, I use Cribari Brothers

1/4 c. dark rum

1/2 c. sugar

dash salt

In medium skillet, over medium heat, melt margarine.

Add pear slices, Marsala and rum. Cook till pears become soft and some of the liquid evaporates.

Add sugar and salt, stirring gently but continuously till dissolved.

Reduce heat to low and cook till the sharp taste of the alcohol mutes somewhat. Remove from heat.

Spoon into dessert cups. Serve warm as is or with an animal-free vanilla ice-cream or soy whipped cream topping.

Notes: Desserts don’t get this good! And it’s quick and easy. If you want to peel the pears do so. We like the chewy pear peel texture and flavoring.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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