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Pere alla Crema e Zabaione (Pears with Custard & Zabaione)

A home-style Pere alla Crema e Zabaione (Pears with Custard & Zabaione) made with Pears and Sugar. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 6
• 4 tbsp

Method (preview)

1. 1

   Peel and core the pears.

2. 2

   Place in a pot; add enough water to cover and the sugar.

3. 3

   Cook until soft - about 15 minutes.

4. 4

   Drain and place on a serving dish.

5. 5

   Fill the center with Crema Pasticcera (Pastry Cream) and cover with Zabaione.

6. 6

   Decorate with the halved cherries and refrigerate. Serve cold.

7. 7

   Serve with Moscato d'Asti wine.

8. 8

   From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0

9. 9

   MC format by Hallie. Untried.

10. 10

    Contributed to the FareShare Gazette by Hallie; 16 January, 2002. www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0 0 0