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Pears with vanilla and sabayon of Moscato

Pears with vanilla and sabayon of Moscato

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

Ingredients

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

Zabaglione
4 egg yolks
20 g sugar
100 ml Moscato

Materials
- induction stove
- (combi) steam oven
- gas burner (blowtorch)

Preparation

Pears
- 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.

Zabaglione
- 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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