Ingredients
To prepare the pears cooked in red wine with zabaione boil half a liter of red wine together with a piece of cinnamon, a few cloves and 80 g of sugar; arrange the pears in the wine with the peel (carefully washed) and bake at 200 ° for about an hour; in the meantime, collect the egg yolks in a bowl, 2 spoonfuls of sugar and 6 half shells of Marsala; immerse the container in a warm bain-marie kept on low heat and whip the mixture with the electric mixer until it is swollen and firm (zabaglione). When the pears are cooked, place them in the portion dishes, on a veil of eggnog, garnished with a handful of pine nuts. Strain the pear wine, bring it to a high heat and let it reduce to a syrup that will flow onto the pears before serving.
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