Italian Baked Pears

Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

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 cup semisweet chocolate bits
  • ¼ teaspoon grated lemon zest
  • 1 cup dry Marsala
  • ½ pint whipping cream
  • ½ teaspoon vanilla extract


    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 cavities and over pears.

    Cover the pot and place it in a cold oven.

    Set the oven temperature at 450 degrees.

    Bake for 45 to 50 minutes. (Test after 45 minutes by pricking the pears with a toothpick; the pears should be soft, though not mushy.)

    Cool a metal bowl in the freezer, then whip the cream in it until slightly stiff. Add the remaining teaspoon vanilla. Continue whipping until the cream just comes to a constant peak, but is not too stiff. Top the pears with whipped cream and serve.