This Christmas I try to spend more time relaxing and spending valuable time with my beloved ones, so I've created some easy but luxurious desserts. What if we serve poached pear in a white wine glass, pour some zabaglione on the top and serve it after a festive roast? Sounds good, right? Then let's try this White Wine Poached Pear With Zabaglione recipe.
- 750 ml white wine (I used the Chablis of J.Moreau Fils)
- 5-7 tbsp sugar
- 2 cinnamon sticks
- Zest of a lemon
- 1 tsp vanilla paste
- 5 firm pears
- 4 egg yolks
- 4 tbsp sugar
- 150 ml Marsala
- 1 tsp lemon zest
- In a large saucepan mix the wine, sugar, cinnamon, lemon zest, and vanilla. Heat it up on medium heat.
- In the meantime, peel the pears but do not remove their stalk. By using a vegetable peeler, the peel will be very thin, leaving you more fruit to enjoy. Cut the bottom of the pears to make sure they can stand straight on a plate.
- When the poaching liquid starts to simmer, add the peeled pears. Make sure the liquid covers them completely, otherwise they won’t be completely soaked where they are not covered.
- Keep the stove on medium heat and poach them for about 10-15 minutes. You can test them with a toothpick or fork: if they are tender, but still holding their shape, you can remove them from the poaching liquid and place them on a plate.
- Strain the poaching liquid
- Pour it into a smaller saucepan and simmer it on medium heat till it’s reducing to its quarter. You will get a honey-like syrup. Use a brush and cover the pears, this way they will be beautifully shiny.
- Combine the yolks, sugar and half of the wine in a pot by your hand mixer.
- Place the pot over steam, continue mixing the egg yolk-wine mixture and slowly pour in the rest of the wine. Remove the pot from the steam when you get stable foam. Be careful, do not cook the egg, because in that case the result will be scrambled zabaglione.
- Place each pear in white wine glasses.
- Pour some zabaglione over the top.