Poached Pears In Phyllo Overcoat With Madeira Zabaglione 21 Club Recipes

Steps:

• Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
• Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.

Steps:

• Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
• Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
• Let pears cool in the liquid.
• Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

Steps:

• For pears:
• Melt butter in heavy large skillet over high heat. Add pears; sauté 1 minute. Add both sugars and wine and stir until sugar dissolves. Scrape out seeds from vanilla bean and add to skillet; add bean. Boil until pears are tender and juices in skillet form thick syrup, about 5 minutes. Remove from heat. Cool. Discard vanilla bean. (Can be made 1 day ahead. Cover; chill.)
• For zabaglione:
• Whisk yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat yolk mixture constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water; place bowl in larger bowl of ice water. Whisk occasionally until mixture is cool, about 3 minutes.
• Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form. Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions. Chill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Divide pears among 6 dessert glasses. Spoon zabaglione over each. Dust with powdered sugar and serve.

Steps:

• In a saucepan just large enough to hold pears upright in one layer simmer water, wine, sugar, cinnamon stick, cloves, and chili 10 minutes to blend flavors. Peel pears, leaving stems intact, and cut a thin slice from bottom of each so pears will stand upright. Add pears to poaching liquid and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Transfer pears to a plate and cool completely. Core pears from bottom, leaving stem ends intact, and pat dry.
• Preheat oven to 400°F.
• On a work surface brush a phyllo sheet with some melted butter and top with 2 more layers phyllo and butter in same manner. Put a pear in center of phyllo and gather phyllo up around top of pear, allowing excess to fold back and leaving stem exposed. Trim excess phyllo to about 3 inches if necessary and brush outside of phyllo with more butter. Make more wrapped pears with remaining pears, phyllo, and butter in same manner. On a baking sheet bake pears 20 minutes, or until phyllo is golden, and cool slightly. Pears in phyllo may be made 4 hours ahead and kept at room temperature.
• In a metal bowl whisk together sugar, yolks, and Madeira until combined. Set bowl over a saucepan of simmering water and heat mixture, whisking, until frothy, pale golden, and each whisk stroke leaves a clean path. (An instant-read thermometer should register 140°F. for 3 minutes to ensure eggs are safely cooked.)
• Divide zabaglione and pears among 4 dessert plates and garnish with dried fruit.