December 2, 2008 by Johanna Burani
Pears with cinnamon and cardamom are a marriage made in culinary heaven. Adding the most “divine” of all Italian sauces, zabaglione, makes this dessert a truly ethereal experience. This full-bodied dessert relies exclusively on the wholesome flavors of its ingredients and not added fats, making it an excellent finish to a hearty holiday meal.
- 2 ripe Bosc pears
- 2 tablespoons sugar, divided
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 egg yolk
- 2 tablespoons marsala wine
- Preheat oven to 350 degrees Fahrenheit.
- Peel, halve and core pears. Place them cut side down in a rectangular baking pan with just enough water to cover the bottom of the pan.
- Combine 1 tablespoon sugar and spices, sprinkle ½ of the mixture over pears. Bake 5 minutes. Turn pear halves over, sprinkle with remaining sugar-spice mixture and continue to bake for another 5 minutes. Pears are done when they are easily pierced by a fork but still hold their shape. Remove from oven to individual dessert dishes. Set aside.
- To make the sauce, mix the egg yolk and remaining sugar in a very small saucepan. Using a wooden spoon, mix vigorously for at least 5 minutes. Slowly add in the marsala and mix well.
- Heat over low flame stirring constantly for approximately 1 minute or until the mixture thickens WITHOUT COMING TO A BOIL.
- Pour sauce over pear halves and serve warm or at room temperature.