Poached Pears in Red Wine with Muscat Zabaglione

This simple dessert recipe was a childhood favorite of chef Gianni Scappin, who co-authored the Tucci Cookbook with actor and Italian food enthusiast Stanley Tucci. The chef says that that as a child, his aunt Angela found that making this warm, colorful dish was just the trick to keep him and his siblings occupied, especially on dark winter evenings while their parents were working at the family’s trattoria. “Aunt Angela would poach pears or apples on the wood-burning stove,” recalls Scappin. “Some nights, for a special treat, she would whip up a zabaglione because she knew we loved this sweet sauce almost more than the fruit.”

These pears may be poached one day in advance. Cool, cover and refrigerate in their poaching liquid. Return the pears to room temperature and reduce the sauce just before serving. Tucci finds that using a vegetable peeler is the easiest way to peel the pears and avoid gouging into the flesh of the fruit.

Ingredients:

  • For the pears:
  • 4 firm ripe Bosc pears, peeled, stems intact
  • 3/4 cup (5 1/2 oz./150 g) caster (superfine) sugar
  • 1 1/4 pints (22 fl. oz./700 ml) fruity red wine, such as Beaujolais, Merlot or Dolcetto d’Alba
  • 2 cloves
  • 2-inch (5-cm) cinnamon stick
  • Zest of 1/2 lemon

  • For the zabaglione:
  • 2 egg yolks
  • 2 Tbs. plus 1 tsp. sugar
  • 4 Tbs. (2 fl. oz./60 ml) muscat or other sparkling wine
  • 2 Tbs. Marsala wine


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Directions:

To prepare the pears, trim the base of the pears so they will stand upright on a plate. Place the pears in a small saucepan; they should fit snugly. Sprinkle the caster sugar over the pears, then pour the wine over to cover (water may be added if necessary). Add the cloves, cinnamon stick and lemon zest. Bring to a boil over medium-high heat. Cover and reduce the heat to a low simmer. Cook until the pears are still firm but tender when pierced with a skewer, about 10 minutes. Remove the pan from the heat and let the pears cool in the wine mixture.

Using a slotted spoon, transfer the pears to a plate and set aside, reserving the wine in the saucepan. Set the pan over high heat and boil the wine until it has reduced to a thick syrup measuring about 3/4 cup (6 fl. oz./175 ml), 6 to 8 minutes. Strain through a fine-mesh sieve and set the syrup aside.

To prepare the zabaglione, in a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, sugar, muscat and Marsala. Whisk the mixture constantly until it thickens and becomes frothy and light, about 2 minutes. Immediately remove from the heat.

Divide the zabaglione equally among 4 shallow bowls or dessert plates. Brush each pear with some of the syrup and place in the center of the zabaglione. Extra syrup may be drizzled on the rims of the bowls or plates. Serve immediately. Serves 4.

Variation: This zabaglione may be served as a dessert on its own, garnished with fresh berries or topped with sweet chocolate shavings. Prepare the zabaglione sauce as described in the recipe. Remove from the heat and cool by placing the pan in a large bowl filled with ice water. With an electric mixer, whip 1 cup (9 fl. oz./250 ml) of heavy cream until stiff peaks form. Fold the whipped cream into the chilled zabaglione. Pour into individual glasses or bowls and refrigerate for at least 1 hour before serving, or prepare one day in advance.

Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)