Tuaca Zabaglione With Sauteed Vanilla Pears Recipes

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TUACA ZABAGLIONE WITH SAUTEED VANILLA PEARS



Tuaca Zabaglione with Sauteed Vanilla Pears image

Provided by Jason Gibbons

Categories     Liqueur     Egg     Dessert     Sauté     Pear     Vanilla     White Wine     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Pears
2 tablespoons (1/4 stick) unsalted butter
2 1/4 pounds firm but ripe pears (about 6), peeled, cored, cut into 1/2-inch pieces
1/4 cup (packed) golden brown sugar
2 tablespoons sugar
1/4 cup Pinot Grigio or other dry white wine
1/2 vanilla bean, split lengthwise in half
Zabaglione
8 large egg yolks
1/2 cup sugar
6 tablespoons Tuaca liqueur
2 tablespoons plus 1 cup chilled whipping cream
1/4 teaspoon ground cinnamon
Powdered sugar

Steps:

  • For pears:
  • Melt butter in heavy large skillet over high heat. Add pears; sauté 1 minute. Add both sugars and wine and stir until sugar dissolves. Scrape out seeds from vanilla bean and add to skillet; add bean. Boil until pears are tender and juices in skillet form thick syrup, about 5 minutes. Remove from heat. Cool. Discard vanilla bean. (Can be made 1 day ahead. Cover; chill.)
  • For zabaglione:
  • Whisk yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat yolk mixture constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water; place bowl in larger bowl of ice water. Whisk occasionally until mixture is cool, about 3 minutes.
  • Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form. Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions. Chill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Divide pears among 6 dessert glasses. Spoon zabaglione over each. Dust with powdered sugar and serve.

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  • In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil. Remove from the heat.
  • Meanwhile, bring a medium saucepan of water to a simmer; turn the heat to moderately low. Fill a large bowl with ice water. In a large stainless steel bowl, whisk or beat the egg yolks at low speed to break them up. Gradually add the hot Marsala mixture and beat until smooth.
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