Roasted pears with an amaretto zabaglione. Recipe

A very light Italian custard served with vanilla roasted pears and finished with a toasted amaretto crumb.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the fruit
  • Pear(s) : 3 whole
  • Caster sugar : 50 g
  • Vanilla pod(s) : 1 whole
  • Unsalted butter : 50 g
  • Double cream : 100 ml
  • For the sabayon
  • Egg yolk(s) : 9 whole
  • Caster sugar : 90 g
  • Amaretto : 100 ml
  • For the garnish(es)
  • Unsalted butter : 100 g
  • Chopped almonds : 50 g
  • Amaretti bicuits : 12 whole



    Pre heat the oven to 190'C

    Peel the pears and quarter them. Remove the core and cut the pears into 1cm sized cubes. Cut the vanilla pod in half and remove the seeds.
    Heat up a large stainless steel pan and add the sugar, keep stiring the sugar. After 3-4 minutes the sugar will become a light caramel colour. At this stage, remove the pan from the heat and add the butter. When the butter had melted add the double cream. When all the cream has been incorporated, add the diced pears along side the vanilla pod and the seeds and return the pan back onto a medium heat. When the caramel starts to bubble, place the pan into the oven for 12 minutes until the pears are soft.


    Place the egg yolks, sugar,and the amaretto in a round bottomed metal bowl and place directly over a
    pan of simmering water (bain-marie).

    Whisk the mixture continuously for 6-8 minutes. The mixture will become pale in colour and will thicken, resembling a custard. Remove from the heat once you reach this stage.


    Crush the biscuits in a pestle and mortal to form a rough crumb.

    Place the butter in a stainless steal pan and place onto the heat, After a minute, the butter will begin foaming, add the almonds and the amaretti crumbs and continually stir until the nuts and the biscuits are golden brown. Place the mixture onto the paper towel to absorb any excess butter.

  • 4. TO SERVE

    Place the warm pears into the bottom of a martini glass, top with a few spoonfuls of the zabaglione and finish with a sprinkling of the crumb for extra texture.

Chef's tip

«When making zabaglione it is very important to keep whisking whilst it is on the heat, otherwise it will begin to scramble.»

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