Pears with Zabaglione

Grasslands Entertainment, Inc.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL:

ingredients

  • 4 pears
  • 3 1/2 cups water
  • 1 Tbs. fresh lemon juice
  • 1 drop vanilla essence
  • 3/4 cups sugar
  • ZABAGLIONE SAUCE:
    • 6 egg yolks
    • 1/2 cup sugar
    • 1 1/2 cups Tawny Port (10 or 20 years old)
    • 1 lemon, halved and juiced
    • Lemon rind
    CARAMEL SAUCE:
    • 1/4 cup sugar
    • 1/4 cup sliced almonds
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      Directions

      PEARS: Peel the pears, leaving them whole and the stalk attached. Place pears in a shallow pan with water, lemon juice, vanilla and sugar. Cook until soft but not collapsing, approximately 20 minutes. Place each pear, upright, in a small compote container made of glass.

      ZABAGLIONE SAUCE: Place the egg yolks and sugar in the top half of a double boiler over boiling water, whisking until well blended. Slowly pour in the Tawny Port, continuing to whisk until the mixture has a mousse-like consistency. Add juice from half the lemon and a 1/4 teaspoon of the lemon rind.

      CARAMEL SAUCE: Pour sugar into saucepan and add one tablespoon of water. Bring the mixture to a boil until it caramelizes. In a frying pan brown the almonds, quickly, being careful not to burn them.

      To Plate: Pour the hot caramel sauce over the upright pears and scatter the browned almonds on top of the caramel. Pour the Zabaglione Sauce around the pears and garnish with a sprig of mint on each pear.

      Notes

      Timing: Prepare the pears then the Zabaglione sauce followed by the caramel sauce.

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