Poached pears in Marsala reduction

Another example of the versatility of pears.

4 not-quite-ripe pears
3 TB unsalted butter
3 TB sugar
1 tsp cinnamon
1/2c Marsala (can use Madeira or a sweet port)

Peel, core, and quarter the pears. Melt the butter in a non-stick saute pan and when the foam has subsided add the pears. Cook for about 10 min over medium heat, stirring and turning once in a while, until the pears are partially browned. Add the sugar and cinnamon and stir to mix. Add the Marsala and simmer for a few minutes, stirring, until the wine has reduced to a syrupy glaze.

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