Warm Caramelized Pears with Clove Zabaglione
Zabaglione is one of Italy’s great desserts. The ethereal foamy custard sauce is usually made with egg yolks, sugar and Marsala wine. In this recipe, the addition of golden raisins and spices gives it a festive flavor.
For the pears:
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
½ cup (4 fl oz/125 ml) sweet Marsala wine
3 tablespoons honey
1½ tablespoons unsalted butter
2 lemon zest strips, each 3 inches (7.5 cm) long and ½ inch (12 mm) wide
6 Bosc or French Butter pears, peeled, halved with stems intact and cored
For the zabaglione:
⅓ cup (2 oz/60 g) golden raisins (sultanas)
¾ cup (6 fl oz/180 ml) sweet Marsala wine
4 egg yolks
¼ cup (2 oz/60 g) sugar
2 tablespoons water
Preparation
PREHEAT AN OVEN to 350°F (180°C).
To prepare the pears, in a small bowl, stir together the cloves, allspice, cinnamon and nutmeg. In a small saucepan over medium heat, combine the Marsala, honey, butter, lemon zest and half of the mixed spices and heat just until the butter melts. Remove from the heat. (Reserve the remaining spices for adding to the zabaglione.) Place the pears in a baking dish, hollow side down, and pour the Marsala mixture over them.
Bake the pears, basting occasionally with the liquid in the dish and turning them over halfway through cooking, until easily pierced with a knife,
30-40 minutes. Remove from the oven and keep warm.
Meanwhile, prepare for the zabaglione: Place the raisins and half of the Marsala in a small saucepan over high heat. Bring to a boil and immediately remove from the heat. Let stand until cool, about 30 minutes.
About 15 minutes before serving, bring a saucepan half full of water to a gentle simmer. Using a whisk or handheld electric mixer, beat together the egg yolks, sugar and water in a large heatproof bowl. Whisk in the remaining Marsala and set the bowl over the pan of barely simmering water. Do not allow the water to touch the bowl. Whisk constantly until the mixture is thick, frothy, begins to hold soft peaks and no liquid remains at the bottom of the bowl, about 10 minutes. Drain the raisins and discard the Marsala. Fold the raisins and the reserved spices into the zabaglione.
To serve, place 2 pear halves in each individual bowl. Spoon the zabaglione onto the pears, distributing it evenly.
Serve immediately.
Serves 6
