Menu Enter a recipe name, ingredient, keyword...

Poached Pears with Port Zabaglione

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Poached Pears with Port Zabaglione 0 Picture

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

Details

Preparation

Step 1


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.

Review this recipe