Stuffed Poached Pears And Zabaglione

Ready in 1 hour

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1/4 ts mint; Freshly chopped
1 Cinnamon
1 oz almonds; Grated, for garnish
100 g Grapes
100 g Apricots; chopped
2 tb Honey
4 Cloves
25 g almonds; Chopped
1 fl Medium dry wine; or sweet white
4 Pears; (firm)
1 Lemon
75 g Sugar
Glass marsala wine
5 Egg yolks

Original recipe makes 1



Peel and core pears, and carefully scoop out some of the inner flesh. Chop this finely and put aside to use in the pear stuffing. Poach pears in a little white wine, with half the lemon, the cloves and cinnamon stick until they are tender. To 2 tablespoons of clear honey, add the chopped pears flesh, skinned and halved grapes and apricots, and mix in the chopped nuts. Add freshly chopped mint and mix in well. Whisk the egg yolks, sugar, marsala, and juice of half a lemon over a bain-marie (double saucepan of boiling water). Whisk vigorously until egg mixture doubles in volume and turns a creamy yellow colour. Remove from the heat and put to one side until required. When ready to serve, remove the pears from the cooking liquor and carefully stuff with fruit, nut and honey mixture. Place upright in the serving dish and pour the Zabaglione sauce around the pear. Arrange the flaked almonds carefully over the Zabaglione and place under a very hot grill until it browns. Check this carefully, as sauce will burn very easily. Garnish with a little cluster of grapes and a sprig of fresh mint and serve immediately.

Calories Per Serving: 3464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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