How to make marsala poached pears with amaretti biscuits

If you’re craving something a little lighter for dessert over the Christmas period, then look no further than Julia Platt Leonard’s tasty treat

(Julia Platt Leonard)

Christmas cake and Christmas pudding are the traditional dishes to end a show stopping Christmas lunch (or dinner).

But if you crave something different – and a bit lighter – then pears poached in wine are a winner. Sauterne makes a lovely poaching liquid, as does Vin Santo, served with some amaretti biscuits on the side.

Marsala is another excellent choice. Not only is it packed with flavour, but it also imparts the most gorgeous golden colour to the pears.