Wednesday, September 23, 2009
Carmalized Pears with a Clove Zabaglione
Zabaglione is a whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur. This recipe calls for Marsala.
Ingredients1 teaspoon sugar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup Marsala
3 tablespoons honey
1 tablespoon butter
2 pieces lemon rind (about 1 x 3-inches long)
4 large Bosc pears, halved and cored (about 2 pounds)
6 tablespoons Marsala
1/4 cup sugar
2 tablespoons water
1/8 teaspoon salt
4 large egg yolks
1 teaspoon butter
Preheat an oven to 350°.
Combine first 5 ingredients in a small bowl; set aside.
Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.
Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.
Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.