Poached Pears with Amaretto Zabaglione Recipe

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Poached Pears with Amaretto Zabaglione

From Dorothy McNett's recipes at www.dorothymcnett.com. This is wonderful! And, by cooking the pears this way they stay so flavorful. The pears can be sliced in half when cool, or left whole, as desired.

2 - 3 Bosc pears (or other firm pears)
1 tablespoon amaretto or Marsala
dash of nutmeg
4 egg yolks
1 whole egg
1 tablespoon sugar
1/2 cup amaretto or marsala
1/2 cup whipping cream, whipped
3 tablespoons chopped pistachio or pine nuts

Using a grapefruit knife or tomato corer, remove the core from the bottom of each pear. You can peel the pears if desired, but is not necessary. Place them standing up in a glass or ceramic pie dish or small casserole, splash with about 1 tablespoon amaretto and pinches of nutmeg. Cover loosely with a piece of waxed paper. Cook in microwave 6-8 minutes, or until pears are tender, but firm. (Figure about 3 minutes per pear) Set aside to cool. In a glass or ceramic batter bowl whisk egg yolks, 1 egg, and sugar very well. Add amaretto or marsala. Heat in microwave 30 seconds. Whisk very well. Cook 30 seconds more. Whisk very well. Cook another 30 seconds, whisk. Mixture should be a smooth custard. Make sure you whisk very well to keep it smooth. Refrigerate until cool. Fold in whipped cream. Leave the pears whole, or slice in half. Pile the cool custard into the cool pears. Garnish with nuts and serve.

Recipe created 1995-01-01.

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