b'Pears in MarsalaSErvES 4Wine Sauce4 large pears, peeled and cored2 cups dry Marsala wine Pere al Marsala 1 cup c&h or domino sugar pistachio nuts, toasted and chopped, for garnishFresh mint, for garnishcut a small slice from the bottom of each of the pears so they will stand up straight in the saucepan without falling over. in a saucepanSWEEtEnEd ricottalarge enough to hold the pears, bring the wine and sugar to a boil over medium-high heat, stirring well. once the mixture reaches a cup c&h or domino sugarboil, cook for 3 more minutes. 1 cup ricottaTake the pan off the heat and gently place the pears, standing up, cup pistachio nuts, toasted in the saucepan, being careful not to splash yourself with the hotand choppedwine-and-sugar mixture.place the pan back on the stove and cook the pears over medium-low heat15 to 20 minutes for a firm texture or 30 to 40 minutes for a softer texturebasting the pears with the wine-and-sugar mixture every 5 minutes.Turn off the heat and let the pears stand in the wine sauce until they reach room temperature. While theyre cooling, make the sweetened ricotta.to prEparE thE SWEEtEnEd ricottain a large bowl, mix the sugar and the ricotta together, then fold in the chopped toasted pistachio nuts.to SErvEplace a quarter of the sweetened ricotta in each of 4 dessert dishes. Use a slotted spoon to transfer each of the pears to a dish, and place on top of the sweetened ricotta. Top with the wine sauce, and garnish with toasted, chopped pistachios and fresh mint leaves.chEFS notEFor an elegant alternative presentation, cut the pears in half. place the pear halves, cut side down, on top of the sweetened ricotta, then top them with the wine sauce. garnish with toasted, chopped pistachios and fresh mint leaves.129'