Pear in a dressing gown with coffee zabaglione

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put wine, 1/2 litre water, 250 g sugar, lemon juice and peel in a pot. Cut 1 vanilla pod lengthwise and scrape out the pulp. Add the vanilla pod and half of the pulp to the pot and bring to the boil. Peel the pears and carefully remove the core with a cookie cutter. Add the pears to the stock and simmer covered over a low heat for 10-15 minutes. Remove from the stock, drain and allow to cool. Coarsely crumble the Amarettini and sprinkle with almond liqueur.

2. 2

   Place puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Knead marzipan and icing sugar and cut into quarters. Sieve some icing sugar onto the work surface and roll out the marzipan into 4 plates (approx. 24x14 cm). Fill pears with Amarettini and wrap them in marzipan. Cut off any protruding marzipan. Separate 1 egg. Roll out puff pastry slices to a rectangle of 25x16 cm and wrap the pears in one slice each. Brush the edges with egg white and press down well. Cut off protruding edges of the pastry. Place the pears on a baking tray lined with baking paper. Lay the remaining dough on top of each other (do not knead) and roll out again. Cut out leaves for decoration and stick them on the pears with egg white or put them on the baking tray. Mix egg yolk and cream and spread the leaves with it. Bake in the preheated oven (electric: 225 ° C/ gas: level 4/) for about 25 minutes.

3. 3

   Brush the edges with egg white and press down well. Cut off protruding edges of the pastry. Place the pears on a baking tray lined with baking paper. Lay the remaining dough on top of each other (do not knead) and roll out again. Cut out leaves for decoration and stick them on the pears with egg white or put them on the baking tray. Mix egg yolk and cream and spread the leaves with it. Bake in the preheated oven (electric: 225 ° C/ gas: level 4/) for about 25 minutes. Take the puff pastry sheets out of the oven after about 6 minutes. After about 15 minutes, brush the pears with egg yolk and bake. Cover at the end if necessary. Meanwhile, for the zabaglione, mix the rest of the egg, remaining sugar, cold coffee, remaining vanilla pulp and starch in a pot. Heat while stirring until the mixture rises and becomes thick. Remove from heat immediately and continue stirring for another 2-3 minutes. Arrange baked pears with the coffee zabaglione

4. 4

   Take the puff pastry sheets out of the oven after about 6 minutes. After about 15 minutes, brush the pears with egg yolk and bake. Cover at the end if necessary. Meanwhile, for the zabaglione, mix the rest of the egg, remaining sugar, cold coffee, remaining vanilla pulp and starch in a pot. Heat while stirring until the mixture rises and becomes thick. Remove from heat immediately and continue stirring for another 2-3 minutes. Arrange baked pears with the coffee zabaglione

Nutrition Facts

KCAL
940 kcal

CARBS
113 g

FATS
43 g

PROTEINS
15 g