Pears on cinnamon-zabaione

Name: Pears on cinnamon-zabaione
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 l White wine; 75 g + 50 g sugar; 4 TABLESPOONS Lemon juice; 4 Pears (about 200 g each); 2 Eggs (Gr. M); 1 TEASPOON Cornstarch; 1 TEASPOON ground cinnamon; 7-10 Tbsp or gingerbread spice; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 1 TABLESPOON crushed pistachios; 7-10 Tbsp Schokoladen-; 7-10 Tbsp Leaves and balm; 7-10 Tbsp for ornament

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 l White wine
75 g + 50 g sugar
4 TABLESPOONS Lemon juice
4 Pears (about 200 g each)
2 Eggs (Gr. M)
1 TEASPOON Cornstarch
1 TEASPOON ground cinnamon
7-10 Tbsp or gingerbread spice
7-10 Tbsp grated rind of
1/2 untreated lemon
1 TABLESPOON crushed pistachios
7-10 Tbsp Schokoladen-
7-10 Tbsp Leaves and balm
7-10 Tbsp for ornament

Directions

1
Bring 1/4 l water, 1/4 l wine, 75 g sugar and 2 tablespoons lemon juice to the boil in a pot. Wash and peel the pears without removing the stalks. Put the pears into the stock and steam covered for 15-20 minutes. Remove the pears with a skimmer, drain well and let cool down
2
Put 1/4 l wine, 50 g sugar, eggs, starch, cinnamon, 2 tbsp lemon juice and zest in a pot. Mix with the whisk of the hand mixer. Let rise briefly over medium heat while continuing to whisk until the sauce thickens. Let it cool down
3
Arrange the pears on the cinnamon sabayon. Sprinkle pistachios over the sauce. Decorate with chocolate leaves and lemon balm if desired