Fried Pears with Williams Zabaione

Chop the raisins and soak them in the rum for a few hours. Preheat the oven to 180 °C.

Crumble the amaretti. Rinse and dry the pears. Cut the top third of 4 pears into small pieces, remove the core with a teaspoon and scoop out a small amount of flesh. Cut off the pulp, mix with marzipan, chopped walnuts, half of the soaked raisins and half of the amaretti crumbs. Fill the pears with it.

Peel the remaining pear, cut it in half, remove the core and cut the pear into cubes. In an ovenproof dish, melt the butter, mix in the pear cubes, remaining raisins, half of the apple juice and the cinnamon and bring to a boil briefly.

Place the pears on the compote, sprinkle with the remaining amaretti crumbs and cook in the oven for 20 minutes. Pour juice over the pears from time to time.

For the zabaglione, put the yolks, sugar, remaining apple juice and pear brandy in a large enough bowl and mix with an electric mixer until creamy. Arrange the cooked pears with the compote and the zabaglione on plates and serve lukewarm.

Tip:

The classic zabaglione is stirred by hand in a water bath with a whisk until creamy. This makes it exceptionally fluffy.

However, the method of preparation recommended in the recipe works just as well.

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