Pears with Mascarpone Cream and Zabaglione sauce (serves 4 people)
|February 23, 2013||Posted by Tracy under Uncategorized||
COME INTO THE KITCHEN with Christine Fellini
There is now a decided chill in the air in the morning and evening. However, we still have an abundance of late summer produce in the garden, especially pears. I would like to share with you this delicious recipe that I have been making for years always with great success. So please have a go and perhaps let me have your thoughts !
PERE AL MASCARPONE E ZABAGLIONE – Pears with Mascarpone Cream and Zabaglione sauce (serves 4 people)
2 Large firm Pears
Small glass dry white wine
2 Tbs caster sugar
75 g granulated sugar
2/3 whole cloves
2 Star Anise
Zest of ½ unwaxed lemon
125g Mascarpone cheese
2 Tbs Icing sugar
3 egg yolks
140g caster sugar
Caramelised sugar “shards” for decoration
1. Place the whole pears into a saucepan with the wine, 2 Tbs caster sugar, cloves and star anise. Add enough water to cover the pears. 2. Poach until tender – remove from liquid and set aside to cool. 3. Put 75g of granulated sugar into a small saucepan with 1Tbls water and bring to boil over a medium heat 4. Meanwhile line a baking tray with a baking sheet slightly oiled. 5. When the caramel is a good brown colour drizzle it in a free form pattern onto the baking sheet and allow to cool. Once cold this can be broken into random shaped “shards”
6. Beat together the Mascarpone and icing sugar to form a thick cream – cover and place in the fridge until needed. 6. Reduce down the poaching liquid until about ¼ original quantity
7. Whisk together the egg yolks, 140g caster sugar and lemon zest until creamy then gently whisk in the warm poaching juice, and then warm over a double saucepan, whisking continually, until the sauce thickens. 8. Cut the pears in half lengthways and remove the core and seeds to form a round cavity. 9. On each plate put a spoonful of Zabaglione sauce, place a ½ pear on top, fill the cavity with the Mascarpone cream and decorate with caramel shards.
Autumn Foraging – if you like chestnuts roasted, or to use as part of a stuffing now is the time to go foraging. Along both sides of the A6 just as you leave the village going towards Bedford there is a good standing of chestnut trees on both sides of the road and there are chestnuts in abundance just for the picking – completely free of charge !!