Poached Pears with Port Zabaglione

Poached Pears with Port Zabaglione
Poached Pears with Port Zabaglione

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8 8

    8 firm Anjou pears, peeled and left whole

  • 1 750-ml 1 750-ml

    750-ml bottle port wine

  • 1-2 1-2

    1-2 ounces brown sugar

  • Pinch Pinch ground cinnamon or one cinnamon stick

  • Method

Directions

Port Wine Zabaglione Ingredients 8 egg yolks 1 cup whipping cream 1 cup granulated sugar 1 cup chilled port wine poaching liquid Method Combine egg yolks and sugar in a double boiler or in a mixing bowl over a saucepot with 1 inch of simmering water in it. Whisk over very medium heat with a balloon whisk. Add 1 cup of poaching liquid. Continue to beat the mixture until doubled in volume and light and fluffy. Remove from heat. In a separate, chilled bowl beat the whipping cream to a soft peak. Do not overbeat, or it will become dry and grainy. Fold into the cooling zabaglione mixture. Place pear halves on a plate and spoon zabaglione over top. Drizzle leftover port wine reduction over the pears and sauce. Serve immediately.

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