Zabaglione Topped Cranberries And Pears Recipes

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:

• 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.
• Pour the mixture into the bowl of an ice-cream maker and freeze according to the manufacturer's instructions.
• Preheat the oven to 325 degrees.
• To prepare the pears, trim the bottom of each. Using a melon-ball cutter, core each from the bottom, leaving the pear intact.
• 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.
• 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.

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.