Poached Pears with Port Zabaglione
- 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
Port Wine Zabaglione
8 egg yolks
1 cup whipping cream
1 cup granulated sugar
1 cup chilled port wine poaching liquid
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.