Pears Baked in Marsala with Crumbled Amaretti
Baked pears are a luscious dessert, particularly when they're baked with Marsala and Italian amaretti cookies.
Make Ahead Tip: Keep at room temperate for up to 2 hours.
Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored in a cool, dry place for months. Don't use the “cooking marsala” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase marsala that's sold with other fortified wines in your wine or liquor store.
The crunchy Italian cookies, Amaretti di Saronno, are individually wrapped and boxed in bright red tins. Crush the cookies between sheets of wax paper using a rolling pin; the food processor will make crumbs that are too fine.
2 fruit, 1/2 other carbohydrate