A perfect dessert for those who prefer fruit.
When fruit becomes a dessert that is beautiful to look at and delicious to taste. Pears, cooked in wine, take on an interesting flavor and served with hot and creamy zabaglione become fabulous

Ingredients

To prepare the pears
Pears 4
Sugar 100 gr.= 8 tbsp Honey 2 tbsp.
cloves 3 white wine ½ glass

For the zabaione
egg yolks 4
Marsala wine 4 tbsp.
Sugar 4 tbs.

Preparation:
Place the pears in a heatproof dish with ½ litre of water,the wine,the sugar,the honey and the cloves. Cook for approximately 10 minutes over a low flame.
Leave the pears to cool in its syrup

We already talked about zabaione in another post but here is the recipe again.
Prepare the zabaione:

beat the egg yolks with the sugar until you have a frothy mixture.
Add the marsala and the wine and cook in a double saucepan,beating all the time,until the volume doubles,without bringing the mixture to the boil.
Cut the pears into very thin slices. Pour the zabaione into a dish and place the pears on top in a fan shape (or vice versa).

Pears with zabaglione are very nice also served elegantly in single-serving glasses. They are good both as a finger food for a buffet and as a tasty dessert at the end of a meal. Zabaglione is liked by almost everyone but it certainly shouldn’t be eaten in large quantities because it can be heavy but a small dose is an ideal sweet, light and full of flavor end to a meal.

On this dish we added some Amarene (bitter cherry) ,the well -known Amarene Fabbri,as we already did on homemade vanilla gelato.

You can easily find these Amarene not preserved in alcohol so perfect for everybody,in many desserts and cocktails.

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