Zabaglione-Topped Cranberries and Pears
If you have about 25 minutes to spend in the kitchen, Zabaglione-Topped Cranberries and Pears might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $1.13 per serving. One serving contains 246 calories, 6g of protein, and 4g of fat. This recipe is liked by 19 foodies and cooks. A mixture of sugar, eggs, marsala wine, and a handful of other ingredients are all it takes to make this recipe so delicious. Christmas will be even more special with this recipe. It is brought to you by Betty Crocker. Overall, this recipe earns a not so spectacular spoonacular score of 22%. Try Warm Caramelized Pears with Clove Zabaglione, Maple pears with pecans & cranberries, and Pears and Cranberries Poached in Wine for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
1 cup frozen (thawed) cranberries
4 Land O'Lakes® cage-free all-natural eggs
1/2 cup sweet Marsala wine
2 pears, coarsely chopped
6 tablespoons sugar
1 teaspoon vanilla
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
1 In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use. 2 In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy. 3 Set bowl over saucepan containing simmering water (make sure bottom of bowl doesnt touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesnt boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat. 4 Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.
Step by step:
1. In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use.
2. In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy.
3. Set bowl over saucepan containing simmering water (make sure bottom of bowl doesnt touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesnt boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat.
4. Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.
Nutrition Information:
covered percent of daily need
