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Anjou Pears With Orange Zabaglione

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For poaching liquid
  Water 1 Quart
  Vanilla extract 1 Tablespoon
  Honey 2 Tablespoon
  Barley malt sweetener 1⁄4 Teaspoon
  White wine 1⁄4 Cup (4 tbs)
  Cinnamon stick 1
  Ground coriander 1⁄8 Teaspoon
  Slightly under ripe anjou pears 2
For orange zabaglione
  Egg yolks 2
  Vanilla extract 1⁄4 Teaspoon
  Grand marnier 1 1⁄2 Teaspoon
  Grated orange rind 2 Teaspoon
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Honey 1 1⁄2 Teaspoon
  Finely shredded orange rind 1 Teaspoon (For Garnish)
  Lemon leaf sprigs 4 (For Garnish)

Combine all poaching liquid ingredients in a saucepan.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Strain the mixture and let cool.
Cut the pears in half lengthwise and core.
Place in a wide saucepan, cut side down, and cover with the cooled poaching liquid.
Bring to a boil, lower the heat, and simmer, uncovered, until the pears are tender but still somewhat firm, about 3 to 5 minutes, depending on the ripeness of your pears.
Remove from the heat and let stand while you prepare the zabaglione.
In the top of a double boiler or in a metal mixing bowl (copper is best), combine all the zabaglione ingredients.
Whisk constantly over simmering water until the sauce is thickened and foamy, about 5 minutes.
Remove the bowl from the water to keep the eggs from coagulating.
Spoon 2 tablespoons of zabaglione on each of 4 serving plates and arrange the pears over the sauce, cut side down.
Decorate with the orange rind and lemon sprigs and serve at once.

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Anjou Pears With Orange Zabaglione Recipe