Baked Pears with Marsala Custard

I'm a strong believer in living to learn. Though I may be passionate about cooking (and at times think I know all the ins and outs) I still have much to learn. This past weekend I enjoyed an amazing cooking class with some of my closest girlfriends. We traveled to Memphis for a Tuscan Dinner Party offered by the Viking Cooking School. The menu was pure perfection. I'll be sharing more of the tasty recipes in posts to come. Fresh pears are baked in red wine until tender and then sauced with zabaglione (zah-bahl-YOH-nay). Warm and frothy zabaglione is a legendary Italian dessert that resembles both custard and sauce.

the menu

Most of the ingredients were prepared for us

Pears: (preheat oven to 350F)

4 small ripe (yet firm) pears

1 1/2 tbsp freshly squeezed lemon juice

1 1/2 c dry red wine

3/4 c water

2 tbsp unsalted butter, cut into pieces

1/4 c light brown sugar

1/2 tsp cinnamon

1 pinch salt

1 c crushed amaretti cookies

Custard:

4 large egg yolks

1/2 c sugar

1/2 c sweet Marsala wine

The girls peeling and coring the pears

Whisk lemon juice, red wine and water - pour over pears that have been placed flat into the baking dish. Scatter small pieces of butter over pears. Bake uncovered for 45-60 min. Baste pears with the juice during the process to infuse the pears with the wine concoction.

Stir brown sugar, cinnamon and salt and sprinkle on top of baked pears. Top with half of the amaretti crumbs. Bake again for 45-60 min. Once done remove pears from the pan juices onto a plate and tent loosely with foil.

 Place a large metal bowl over a pot of simmering (medium to medium-low) water (double broiler method). Whisk egg yolks and sugar until thickened before placing bowl over pot. Whisk in the marsala and start the double broil method. The key to double broiling is to have pot of water simmering not boiling. The water should not be touching the bowl. You want the steam to activate the cooking and thickening process. Whisk constantly and vigorously until mixture has thickened and the thermometer registers a 160F.

Remove the custard from the heat and place on a cold surface. Continue to whisk vigorously until you get this lovely thick ribbon. It is one heck of an arm workout but the end result is glorious. 

Gently ladle the luxurious zabaglione in a shallow plate and place the beautifully roasted pear in the center. Top with crushed amaretti and spoon the thickened pan juice. This dish is an absolute win for all sensations: visual, flavor, and texture. 

I allowed this dessert to clench it's gourmet pride for 1 second. 2 seconds later: My spoon obnoxiously slid into the custard then ravenously cut into the pears to be satisfied on my taste buds. 

Shared one of the best cooking experiences together, love you girls!