
Muscat zabaglione with confit and fresh pears

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If possible, use organic, free-range eggs (we use Italian eggs, the yolks of which are very deep orange-yellow), and try to find really juicy pears. The ones we use are Italian Forelle, which are very beautiful, small and juicy, with a fantastic yellow and crimson skin.
ingredients
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serves: 4
4 pears
17 tablespoon Moscato wine
superfine sugar, for dusting
1/4 pound puff pastry
For the zabaglione:
8 egg yolks
3/4 cup Mosoato wine
3 1/4 tablespoons superfine sugar
Nutrition Facts
Muscat zabaglione with confit and fresh pears
Servings Per Recipe: 4
Amount per Serving
Calories: 481
- Total Fat: 20 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 368.9 mg
- Sodium: 93.1 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 5.9 g
- Sugars: 24.5 g
- Protein: 8.2 g
preparation

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