Poached Pears with Zabaglione

FM Staff

Yield: 12 servings

For the poached pears:
12 cups white grape juice
4 each lemons, zested
2 each vanilla beans
12 each ripened pears, peeled, with stems attached (Bosc pears recommended)

For the zabaglione:
8 each egg yolks
2 cups confectioners sugar
2 dashes salt
1/2 cup sherry
1-1/2 cups heavy cream

1. For the pears: In a saucepan, combine the grape juice, lemon zest and vanilla beans. Bring to a boil and add pears. Simmer uncovered over low heat, turning frequently with a wooden spoon. Test pears with a skewer for doneness. (If pears are ripe, cooking time should be 8 to 10 minutes; if unripe, may be 20 minutes.) When tender and done, remove pears from liquid with slotted spoon and place on a platter. Loosely cover with plastic wrap and refrigerate until chilled.

2. For the zabaglione: In the top of a double boiler or heavy-bottomed saucepan, beat egg yolks with confectioners sugar, salt and sherry until smooth. Cook, stirring constantly, for 8 to 10 minutes or until sauce thickens. Remove from heat and let cool completely. In bowl of a mixer, whip cream until it holds peaks. When sauce has cooled completely, gently fold in whipped cream. Serve over chilled pears.

Recipe from Executive Chef Victor Parise, CulinArt, Cadwalader, Wickersham & Taft, New York, NY.