Muscat zabaglione with confit and fresh pears

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by: Cali Chef






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
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preparation

1.  Preheat the oven to 250°F.

2.  To make the confit, cut two of the pears into dice (about 1/4 inch) and put in a pan with the Muscat wine. Cook very slowly until the pear is soft. Leave to coo].

3.  Dust a work surface with superfine sugar and roll out the pastry as thin as you can, sprinkling with more sugar as you go, than out it into strips about 1/4 inch wide (you need 2 or 3 per person), and twist them like loose corkscrews.

4.  Lay the strips of pastry on a baking sheet and put into the even for 4 to 6 minutes, or until golden. Leave to cool.

5.  Peel the remaining pears, slice them very thin, preferably on a mandoline grater, and keep to one side.

6.  To make the zabaglione, bring a pan of water to a boil and tum clown the heat. Put the egg yolks., Muscat wine and sugar into a round-bottomed bowl, start to whisk a little, then put the bowl over the loan of water and continue whisking until you can form a figure eight with the mixture that will hold for a few moments.

7.  Lift the confit pears into a fine sieve and drain off the juice (you could chill it and serve it as a drink, mixed with Prosecco).

8.  Arrange some of the drained pear dice in each of four bowls, then spoon some zabaglione on top. Arrange the slices of fresh pear around the outside, and crisscross the strips of puff pastry over the top.

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