Cooked Pears with zabaione

I saw these little pears at the supermarket the other day, and immediately my mind went to my grandmother’s house in the countryside. She had an old pear tree that produced little, but very sweet small pears, very similar to the one on sale.

I couldn’t help buying them, hoping my hubby and daughter could enjoy them (I cannot eat most fruits unless they are cooked).

The pears  were getting ripe, and nobody seemed to appreciate them, so I decided to cook them, and I asked  the experts, my mom and aunt, on how their mother would do.

Make them with zabaione! They told me. What? An old family recipe which I did not know? 

Well, said and done.

Here is my version of course, I do not know about the exact recipe because I guessed it from what they told me over the phone. The pears were delicious, and even my daughter (always sceptical on cooked fruits)  appreciated them and asked for a second one.

For a small dessert (serves 4)

4 small pears

2 egg yolks

40 gr sugar

3 tb spoon marsala (or other aromatic wine, such as porto)

Wash and peel the pears.

Boil them in a small pan with half a glass water, two table spoons of wine and 3 table spoons of sugar. Let them cook for about 20 minutes or until soft, but still firm (try with a tooth-pick). let them cool.

In the meanwhile, separate the yolks from the white and put them in a glass bowl with the sugar.

Beat the yolks with the sugar with a whisker until the sugar dissolves.

Add the remaining marsala wine and beat an other minute.

In the meanwhile prepare a bain-marie but putting some water in a small pan. Put a ring on the bottom. The pan must be large enough to contain  the bowl but the bowl should not touch the sides of the pan. 

Put the pan over a medium heat.

Bring the water to the boil and cook until the cream becoming a little thick, stirring in continuously for about 10 minutes.

Put each pear in a very small bowl (this is the usual Ikea candle holder) an pour the zabaione over the cooked pears.

Serve warm or at room temperature. Store any leftover in the fridge for 1 day.

Tip 1: The pears are good enough even without the cream!

Tip 2: Do not discard the cooking water, it has a delicious fruit taste.

Strawberries with zabaione

My aunt Flo taught me to make her special version of this Italian dessert and it is now a classic in my family in Spring, when strawberries are at their best.

Made with the freshest strawberries, whipped cream, zabaione and meringue this dessert is easy to prepare and a great treat for everybody. 
Zabaione is a sort of custard, simply made with fresh yolks, sugar and Marsala wine (or other sweet wine).

Every single ingredient makes a fantastic match with all the others, but all together they are just impossible to resist!

Ingredients for 4:

4 egg yolks

120 grs./4.23 ounces sugar plus 3 table spoon for the strawberries and 1 for the whipped cream
4 table spoons Marsala (or other sweet wine)
About 250 grs/ cream or whipped cream
gr 600 /1.5 pounds fresh strawberries, washed
6-8 meringues

How to:

1)      Wash the strawberries and cut them into pieces. Cover with 3 table spoons of sugar and set them aside.








2) Separate the yolks and pour them in a bowl with the remaining sugar. Whisk well until they become a soft and the mixture forms a ribbon when the beaters are lifted. Add the Marsala or sweet wine and gently mix again.

 3) Set the bowl over a large saucepan filled with 1 inch of barely simmering water. The bowl should not touch the water or the sides of the pan, so I put a dye on the bottom.

Using a spoon or a whisk, beat the egg-yolk mixture until for 5 to 6 minutes approx. Don't cook the zabaione for too long, or it will curdle.

Remove from the heat and let it cool.

4)      Pour the cream in a bowl and add the sugar. Mix with an electric mixer until soft peaks form. Put it in the fridge.





5) Put the strawberries in a mixer, except for few that you will use as a decoration and make a puree out of them.



6) When the zabaione is cold, prepare your cups or glasses, break the meringues with your hand in irregular pieces and let them fall on the bottom of your containers. 

7) Spoon over the strawberries puree,  than the whipped cream and then the zabaione, and start from the meringue again if you have more space...
End with the pieces of strawberries.

Serve immediately.

Tip:
If you want to make it 3-4 hours in advance, remember that you will have to assemble the ingredients just before eating for better flavour and texture.