Italian Baked Pears

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

The mixture of pears and dark chocolate may sound odd at first, but this "easy-to-make" recipe makes a marvelous dessert.


  • 4 firm, underripe pears (try to get Anjous or Winter Nellis)
  • 4 teaspoons granulated sugar
  • ¼


Presoak a clay pot, top and bottom, in water for 10 minutes.

Core the pears without breaking through the bottoms. Put 1 teaspoon sugar in each pear cavity, top with some chocolate bits, and sprinkle with lemon zest. Place the pears in the presoaked pot and pour the Marsala into the pear cavit