Anjou Pears With Orange Zabaglione Recipe


MethodMain Ingredient


For poaching liquid
 Water1 Quart
 Vanilla extract1 Tablespoon
 Honey2 Tablespoon
 Barley malt sweetener1⁄4 Teaspoon
 White wine1⁄4 Cup (4 tbs)
 Cinnamon stick1
 Ground coriander1⁄8 Teaspoon
 Slightly under ripe anjou pears2
For orange zabaglione
 Egg yolks2
 Vanilla extract1⁄4 Teaspoon
 Grand marnier1 1⁄2 Teaspoon
 Grated orange rind2 Teaspoon
 Fresh orange juice1⁄4 Cup (4 tbs)
 Honey1 1⁄2 Teaspoon
 Finely shredded orange rind1 Teaspoon (For Garnish)
 Lemon leaf sprigs4 (For Garnish)


Combine all poaching liquid ingredients in a saucepan.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Strain the mixture and let cool.
Cut the pears in half lengthwise and core.
Place in a wide saucepan, cut side down, and cover with the cooled poaching liquid.
Bring to a boil, lower the heat, and simmer, uncovered, until the pears are tender but still somewhat firm, about 3 to 5 minutes, depending on the ripeness of your pears.
Remove from the heat and let stand while you prepare the zabaglione.
In the top of a double boiler or in a metal mixing bowl (copper is best), combine all the zabaglione ingredients.
Whisk constantly over simmering water until the sauce is thickened and foamy, about 5 minutes.
Remove the bowl from the water to keep the eggs from coagulating.
Spoon 2 tablespoons of zabaglione on each of 4 serving plates and arrange the pears over the sauce, cut side down.
Decorate with the orange rind and lemon sprigs and serve at once.