Pears with vanilla and sabayon of Moscato

Pears with vanilla and sabayon of Moscato

French cuisine
Preparation time: 30 minutes (+20 minutes waiting/overtime)
For 4 persons


2 ripe hand pears
½ lemon
1 vanilla pod
1 tbsp peeled pistachio
½ tsp powdered sugar

4 egg yolks
20 g sugar
100 ml Moscato

– induction stove
– (combi) steam oven
– gas burner (blowtorch)


– Preheat the (combi) steam oven to 80 ℃ (100% steam)
– Peel, clean and cut the pears into 8 segments.
– Halve the vanilla pod, scrape out the seeds and mix with a teaspoon of Moscato, the lemon juice and a pinch of salt.
– Carefully mix the fruit with this mixture and place the pears in a steamer tray. Place the pears in the steamer for 5 minutes.
– Coarsely chop the pistachio nuts. Place a pan on the induction hob, setting 6.
– Toast the pistachios in the dry pan until they begin to color. Then add the powdered sugar and heat until melted. Remove from heat and allow to cool while stirring.

– Briefly whisk the ingredients in a thick-bottomed sauce pan until frothy.
– Place the pan on the induction hob at setting 2.
– Keep whisking until the mixture has become thick enough that you can form an “eight” in the mass that remains visible for a few seconds. Then remove the pan from the plate, continuing to stir lightly at regular intervals until serving.

Finishing and serving
– Put a generous spoonful of zabaglione on each plate and draw a line in it with a spoon. On the stripe, place pear pieces one after another and sprinkle with some pistachio.
– Use the burner to lightly color the sauce. Serve immediately with a glass of Moscato or other dessert wine from the Muscat grape.

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