Accent Magazine’s Sautéed Pears with Zabaglione

SOURCE: Carole Amber and Silvia Volonta

YIELD: 6 servings


Sautéed Pears
1 tablespoon organic unsalted butter
2 tablespoons dark brown sugar
4 firm ripe pears, cored and sliced
½ teaspoon fresh nutmeg
½ teaspoon salt

6 egg yolks
6 teaspoons sugar
1 cup Moscato d’ Asti (any good Moscato or Marsala wine will do)

Slice pears and set aside.

Prepare the zabaglione by adding egg yolks and sugar to a double broiler. Turn heat under double broiler to medium. Beat mixture rapidly with a whisk until it begins to foam (1-2 minutes). Add Moscato and continue whisking vigorously. Be careful not to boil the mixture. Whisking does take some elbow grease—about 15 minutes total. Zabaglione is ready when it is foamy, dense and almost three times its original volume. Take off heat and set aside.

Prepare the pears by melting butter, brown sugar, nutmeg and salt in your skillet over medium heat. Add pears and sauté for 6-9 minutes or until they reach desired consistency. Remove from heat and plate (or serve in martini glasses for a fun option).

Spoon zabaglione over pears and sprinkle with fresh grated nutmeg. Serve warm.

Troy and I created this recipe for our "Happy Healthy Holidays" article in Accent Magazine. The zabaglione was inspired from the recipe that Silvia Volonta taught us while she hosted us in Torino. Thanks Silvia!

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