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Pears cooked in Marsala topped with crushed Amaretti and caramelised sabayon Recipe

Pears cooked in Marsala topped with crushed Amaretti and caramelised sabayon Recipe
Method
  • 1For the pears

    Peel the pears, cut into quarters and remove the core.

    Heat a frying pan and then add the caster sugar. Melt without stirring to form a caramel. Add the pear quarters and the Marsala, reduce the heat and cook until the pears are translucent.

  • 2For the sabayon

    Separate the eggs. Whisk the egg yolks with sugar until you have a fluffy, pale, mousse-like mixture - a sabayon. Whisk the cream until thick and fold in the mascarpone. Iincorporate this into the sabayon and refrigerate.

  • 3To serve

    Crush the amaretti biscuits in a bowl with a rolling pin.

    Serve the pears in a glass. Sprinkle the Amaretti biscuits crumbs over the pears, cover with sabayon and then caramelise using a chef's blowtorch.

Chef's tip

«Try making this recipe using Amaretto or even rum as a replacement for the Marsala.»

Pears cooked with Marsala served with crushed Amaretti biscuits and a caramelised sabayon.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Pear(s) : 3 whole
  • Caster sugar : 100 g
  • Whole egg(s) : 5 whole
  • Mascarpone : 125 g
  • Double cream : 8 ml
  • Caster sugar : 80 g
  • Marsala wine : 10 ml
  • Amaretti bicuits : 6 whole
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