ZABAGLIONE-TOPPED CRANBERRIES AND PEARS
With just six ingredients and 20 minutes' prep time, this classic Italian dessert features creamy custard and autumnal fruits.
Provided by Arlene Cummings
Categories Dessert
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use.
- In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy.
- Set bowl over saucepan containing simmering water (make sure bottom of bowl doesn't touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesn't boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat.
- Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.
Nutrition Facts : ServingSize 1 Serving
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
TUACA ZABAGLIONE WITH SAUTEED VANILLA PEARS
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
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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