Burgundy Pears with Zabaione

Serves 6:
6 small pears 
1/2 l Burgundy wine
110 g sugar
6 Egg yolks
1/8 l sweet white wine
1 stick of cinnamon
1 Packet Vanilla sugar

Preparation: Remove the pips from the peeled pears and cook them 
with 50 g sugar, the burgundy wine and the cinnamon for 25 min.
Afte this the pears are kept in the wine refrigerated overnight.

Zabaione: The egg yolks are whipped with the rest of the sugar and
the vanilla sugar until they are creamy. Then put the bowl in a hot
water bath and stir the white wine under the cream.
The Zabaione should be immediatly served with the dropped pears.

recipe by Monika Gober       
Back to the list of our recipes