INGREDIENTS

INSTRUCTIONS

Peel and core pears, and carefully scoop out some of the inner flesh. Chop
this finely and put aside to use in the pear stuffing. Poach pears in a
little white wine, with half the lemon, the cloves and cinnamon stick until
they are tender.
To 2 tablespoons of clear honey, add the chopped pears' flesh, skinned and
halved grapes and apricots, and mix in the chopped nuts. Add freshly
chopped mint and mix in well.
Whisk the egg yolks, sugar, marsala, and juice of half a lemon over a
bain-marie (double saucepan of boiling water). Whisk vigorously until egg
mixture doubles in volume and turns a creamy yellow colour. Remove from the
heat and put to one side until required.
When ready to serve, remove the pears from the cooking liquor and carefully
stuff with fruit, nut and honey mixture. Place upright in the serving dish
and pour the Zabaglione sauce around the pear.
Arrange the flaked almonds carefully over the Zabaglione and place under a
very hot grill until it browns. Check this carefully, as sauce will burn
very easily.
Garnish with a little cluster of grapes and a sprig of fresh mint and serve
immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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