Baked Pears With Zabaglione Ice Cream
Published October 28, 1989
- Total Time
- 1 hour 15 minutes, plus 3 hours' refrigeration
- Rating
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Ingredients
THE ICE CREAM
3 eggs
5 cups heavy cream
1 cup sugar
½ teaspoon vanilla extract
¾ cup Marsala wine
THE BAKED PEARS
10 Anjou or Bosc pears
6 tablespoons unsalted butter, softened
1 cup light brown sugar
1 cup raisins
1 cup Poire William's
20 amaretti cookies
Nutritional analysis per serving (10 servings)
84 grams carbs; 229 milligrams cholesterol; 830 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 32 grams saturated fat; 53 grams fat; 6 grams fiber; 93 milligrams sodium; 6 grams protein; 67 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the ice cream, place the eggs, cream, sugar and vanilla in a saucepan and beat until well combined. Bring to a simmer and cook over low heat for about 10 minutes, stirring constantly until the mixture thickens. Pour into a bowl and allow to cool. Add the Marsala and chill for two to three hours or overnight.
- Step 2
Pour the mixture into the bowl of an ice-cream maker and freeze according to the manufacturer's instructions.
- Step 3
Preheat the oven to 325 degrees.
- Step 4
To prepare the pears, trim the bottom of each. Using a melon-ball cutter, core each from the bottom, leaving the pear intact.
- Step 5
In a small bowl, combine the butter and brown sugar. Stir in the raisins. Fill the hollow core of each pear with about three tablespoons of the mixture. Place in a baking dish and pour the Poire William's over them.
- Step 6
Bake for 45 minutes or until soft, basting occasionally with the cooking juices. Remove from the oven and cool slightly. Serve warm with the zabaglione ice cream and with two amaretti cookies crumbled over the top.
Private Notes