Recipe courtesy of Grasslands Entertainment

Pears with Zabaglione

  • Yield: 4 servings
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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

4 sprigs mint


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

Cook’s Note

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