Best Tuaca Zabaglione With Sauteed Vanilla Pears Recipes

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MAKE-AHEAD ZABAGLIONE WITH AMARETTI



Make-Ahead Zabaglione with Amaretti image

Provided by Ina Garten

Categories     dessert

Time 3h50m

Yield 4 to 5 servings

Number Of Ingredients 7

6 extra-large egg yolks
1/2 cup superfine sugar
3/4 cup dry Italian Marsala wine, such as Florio
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3/4 cup cold heavy cream
4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed

Steps:

  • Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you¿ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
  • Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.

TUACA ZABAGLIONE WITH SAUTEED VANILLA PEARS



Tuaca Zabaglione with Sauteed Vanilla Pears image

Provided by Jason Gibbons

Categories     Liqueur     Egg     Dessert     Sauté     Pear     Vanilla     White Wine     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Pears
2 tablespoons (1/4 stick) unsalted butter
2 1/4 pounds firm but ripe pears (about 6), peeled, cored, cut into 1/2-inch pieces
1/4 cup (packed) golden brown sugar
2 tablespoons sugar
1/4 cup Pinot Grigio or other dry white wine
1/2 vanilla bean, split lengthwise in half
Zabaglione
8 large egg yolks
1/2 cup sugar
6 tablespoons Tuaca liqueur
2 tablespoons plus 1 cup chilled whipping cream
1/4 teaspoon ground cinnamon
Powdered sugar

Steps:

  • For pears:
  • Melt butter in heavy large skillet over high heat. Add pears; sauté 1 minute. Add both sugars and wine and stir until sugar dissolves. Scrape out seeds from vanilla bean and add to skillet; add bean. Boil until pears are tender and juices in skillet form thick syrup, about 5 minutes. Remove from heat. Cool. Discard vanilla bean. (Can be made 1 day ahead. Cover; chill.)
  • For zabaglione:
  • Whisk yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat yolk mixture constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water; place bowl in larger bowl of ice water. Whisk occasionally until mixture is cool, about 3 minutes.
  • Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form. Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions. Chill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Divide pears among 6 dessert glasses. Spoon zabaglione over each. Dust with powdered sugar and serve.

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