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© Meredith Corporation. All rights reserved. Used with permission.
Peel pears, leaving stems intact. Set aside. In a 5- to 6-quart Dutch oven, combine Muscat, 1 1/3 cups Marsala and 3/4 cup sugar. Bring to a boil, stirring to dissolve sugar. Add pears, allowing them to stand up in the liquid; spoon a little liquid over each pear. Cover and simmer about 25 minutes or just until pears are tender. Cool pears in liquid.
Using a slotted spoon, transfer pears to a storage container; set aside. Return liquid to boiling; reduce heat. Simmer, uncovered, for 2 to 5 minutes or until liquid is reduced to 1 1/4 cups. Remove from heat. Stir in vanilla. Cool, then pour over pears. Cover and chill for at least 4 hours.
Before serving, prepare zabaglione: In the top of a double boiler, combine egg yolks, the remaining 6 tablespoons sugar and the remaining 6 tablespoons Marsala. Place over simmering (not boiling) water (upper pan should not touch water). (Or use a large heatproof bowl set over a large saucepan of simmering water.) Using a hand-held electric mixer, beat mixture constantly over simmering water about 9 minutes or until mixture thickens, mounds and reaches a temperature of 160°F. Serve pears with zabaglione.