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
