Anjou Pears With Orange Zabaglione
|For poaching liquid|
|Vanilla extract||1 Tablespoon|
|Barley malt sweetener||1⁄4 Teaspoon|
|White wine||1⁄4 Cup (4 tbs)|
|Ground coriander||1⁄8 Teaspoon|
|Slightly under ripe anjou pears||2|
|For orange zabaglione|
|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.