We use cookies to help this site deliver the best possible experience.   Remove this notice.

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

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

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

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour 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
Method
  • 1. FOR 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.

  • 2. FOR 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.

  • 3. TO 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.»

Similar recipes in this theme