Imperial PEAR
Instructions
Peel the pears, leaving the stem attached, put them in a high and narrow pot with 4 hours of sugar, the vanilla bean and wine enough to cover them.
Cook over a moderate heat until they are tender, then let cool.
Beat the egg yolks with the remaining sugar and combine media 10 eggshells filled with marsala.
Always banging with a whip broil until double in volume.
Serve the pears with zabaglione.
Ingredients and dosing for 4 persons
- 4 pere rusts
- Rosé
- 1 pod vanilla
- 4 egg yolks
- Marsala wine
- 8 tablespoons of sugar