Baked Pears With Zabaglione Ice Cream
- Total Time
- 1 hour 15 minutes, plus 3 hours' refrigeration
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Ingredients
- 3eggs
- 5cups heavy cream
- 1cup sugar
- ½teaspoon vanilla extract
- Âľcup Marsala wine
- 10Anjou or Bosc pears
- 6tablespoons unsalted butter, softened
- 1cup light brown sugar
- 1cup raisins
- 1cup Poire William's
- 20amaretti cookies
The Ice Cream
The Baked Pears
Nutritional analysis per serving (10 servings)
830 calories; 53 grams fat; 32 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 6 grams dietary fiber; 67 grams sugars; 6 grams protein; 93 milligrams sodium
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.
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