Warm baked pears make an easy and aromatic fall dessert.
6 medium Bartlette, Bosc or D’Anjou pears, firm but ripe
1-1/2 cups Marsala or other sweet wine
½ cup sugar
Preheat oven to 425°F. Cut a sliver off the bottom of each pear so it will sit flat. Arrange in a ceramic baking dish just large enough to hold the pears comfortably. Pour the wine over the pears and sprinkle with sugar.
Bake the pears for about an hour, basting every 15 minutes or so with their cooking juices, until they can be easily pierced with a knife.
Serve with some of the juice drizzled over and a dollop of whipped cream or mascarpone.