- 1 cup Marsala
- 2 T brown sugar
- 4 peeled pears
- 2 x 100 g bars of dark chocolate
- Finger biscuits
- Toasted coconut
Place Marsala in a saucepan with brown sugar. Add peeled pears. Gently poach over a medium to low heat for 10 to 15 minutes, until tender but still firm.
Melt bars of dark chocolate and divide between four dessert bowls. Serve with finger biscuits, toasted coconut and the Marsala-poached pears.