Italian Dessert Recipes
Poached Pear Recipe
Ingredients: 4 ripe pears, 4 ounces of some Italian liqueur such as Sambuca or Disaronno, 2 tbs. honey, 2 tbsp. brown sugar, 1 tbsp. unsalted butter, 1 small individual package of vanilla powder (can be found in many specialty Italian stores).
Recipe: Peel the pears and cut the seeds out with a sharp pairing knife. Melt the butter in a pan over low temperature and add the sugar. When the sugar melts and add the honey and the liqueur and set it on fire with a kitchen lighter. Keep your distance from the pan for about 5 seconds. Add the pears to the pan and toss them around to get coated with the sauce. Cook the sweet sauce until it is thick and the pears are shiny and start becoming soft, about 2 minutes. Remove the poached pear with kitchen tongs and serve them in dessert plates. Pour the sauce from the pan over them. Sprinkle little vanilla powder over the poached pears.
Ingredients: 6 egg yolks, 8 oz. sugar, 1 cup Marsala wine, 2 cups whipping cream, 3 tablespoons mascarpone cheese.
Recipe: Separate the eggs yolks from the egg whites. In a small mixing bowl over a double boiler, whip up the egg yolks with the sugar. At soft peaks, start adding slowly the Marsala wine until the mixture thickens. Remove from the double boiler and let it cool down. Whip the whipping cream together with the mascarpone cheese to stiff peaks and fold it gently in the yolks. Pour the zabaglione in individual serving glass bowls and refrigerate for about an hour before serving. The zabaglione (or sometimes spelled "sabayon" ) is a refreshing Italian wine custard and is sometimes found in Italian menus. However, considering how easy it is to prepare, you can make it at home and enjoy it during the hot summer months.
Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!