Preheat oven to 450 degrees. With vegetable peeler or small knife, remove peel from lemon in 2 1/2" x 1/2" strips, squeeze juice from lemon.
With a melon baller or small knife, remove the core from the blossom end of unpeeled pears. Do not remove the stems.
With a pastry brush, brush the inside of the pears with lemon juice, then sprinkle the insides with 2 teaspoons of sugar.
n a small bowl, mix lemon peel strips, marsala wine, and 1/3 cup of water.
Place 1/3 cup sugar on a sheet of waxed paper. With a pastry brush, brush the pears with melted butter, then roll in sugar to coat.
Place pears, cored end down, in baking dish. Sprinkle any remaining sugar onto the baking sheet.
Pour the marsala wine mixture over the pears.
Bake pears 40 to 50 minutes until fork tender, basting every so often with the syrup in the dish.
Cool pears slightly to serve warm, or cool competely; cover and refrigerate up to 1 day ahead. Reheat pears to serve warm later.