Recipe courtesy of Grasslands Entertainment
Print
Yield:
4 servings

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
  • 4 sprigs mint

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.

Cook's Note

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

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