Ingredients: 8
Williams pears
rosé
200 g. +
sugar 6 tablespoons sugar 1 vanilla pod part
7 egg yolks 2 tablespoons pear brandy Williams
8 tablespoons strawberry jelly
Preparation:
Peel the pears, cut them in half and remove seeds and woody heart. Pour 2 glasses of wine and 6 tablespoons sugar in a saucepan. Add the vanilla pod, cut it lengthwise and bring to a boil. Stir with a wooden spoon until the sugar is completely dissolved. Dip half the pears in this syrup and cook over low heat until they are translucent. Drain carefully and put them on a plate and let cool. Make the zabaglione: Pour the 7 egg yolks and 200 g. of sugar in a saucepan and beat with electric mixer (or manual), until you get a frothy cream and white. Dilute it with 2 dl. rosé wine and a half and put the casserole in a water bath of hot water on medium heat. Continue to whisk the cream until it will quadruple in volume and very foamy. Remove from heat and stir in a teaspoon of brandy. Leave to cool the zabaglione, then place in refrigerator for one hour. Just before serving, pour a layer of zabaglione to the bottom of a dish at the top edge. Disponetevi over half the pears with the convex part over the cream. Fill the hollow with loose fruit jelly with a teaspoon of brandy and served with zabaglione remained in a separate sauce boat.
Williams pears
rosé
200 g. +
sugar 6 tablespoons sugar 1 vanilla pod part
7 egg yolks 2 tablespoons pear brandy Williams
8 tablespoons strawberry jelly
Preparation:
Peel the pears, cut them in half and remove seeds and woody heart. Pour 2 glasses of wine and 6 tablespoons sugar in a saucepan. Add the vanilla pod, cut it lengthwise and bring to a boil. Stir with a wooden spoon until the sugar is completely dissolved. Dip half the pears in this syrup and cook over low heat until they are translucent. Drain carefully and put them on a plate and let cool. Make the zabaglione: Pour the 7 egg yolks and 200 g. of sugar in a saucepan and beat with electric mixer (or manual), until you get a frothy cream and white. Dilute it with 2 dl. rosé wine and a half and put the casserole in a water bath of hot water on medium heat. Continue to whisk the cream until it will quadruple in volume and very foamy. Remove from heat and stir in a teaspoon of brandy. Leave to cool the zabaglione, then place in refrigerator for one hour. Just before serving, pour a layer of zabaglione to the bottom of a dish at the top edge. Disponetevi over half the pears with the convex part over the cream. Fill the hollow with loose fruit jelly with a teaspoon of brandy and served with zabaglione remained in a separate sauce boat.
Recipe taken from: http://www.prolocogalliera.it/
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