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Name: Stuffed Poached Pears And Zabaglione
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Stuffed Poached Pears And Zabaglione

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

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.

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Nutrition

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Serving Size: 1 Serving (1881g)
Recipe Makes: 1

Calories: 3464
Calories from Fat: 1930 (56%)

Amt Per Serving		% DV

	Total Fat 214.4g	286 %
	Saturated Fat 68.7g	343 %
	Monounsaturated Fat 97.1g
	Polyunsanturated Fat 37.5g
Cholesterol 8391.2mg		2582 %
Sodium 409.6mg		14 %
Potassium 2905.7mg		76 %
Total Carbohydrate 297.6g		88 %
	Dietary Fiber 47.6g	190 %
	Sugars, other 250g
Protein 127.1g		182 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3464

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