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Poached Pears in Phyllo Overcoat with Madeira Zabaglione `21' Club Recipe

Poached Pears in Phyllo Overcoat with Madeira Zabaglione `21' Club Recipe

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Poached Pears in Phyllo Overcoat with Madeira Zabaglione `21' Club

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Ingredients

Count

Nutrition

831

Calories

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Ingredients:

Serving

4 small firm-ripe pears ( preferably bosc) with stems intact
3 cups water
1/2 cup dry white wine
1/3 cup sugar
1 cinnamon stick
2 whole cloves
1 small dried chili such as habanero
12 sheets phyllo, thawed if frozen , stacked between 2 sheets wax paper and covered with a dampened kitchen towel
1 stick (1/2 cup) unsalted butter, melted
1/4 cup sugar
3 large egg yolks
1/4 cup portuguese madeira (preferably sweet, such as malmsey)
garnish: 1/4 cup dried cranberries or dried sour cherries, soaked in hot water 20 minutes and drained

Directions:

In a saucepan just large enough to hold pears upright in one layer simmer water, wine, sugar, cinnamon stick, cloves, and chili 10 minutes to blend flavors. Peel pears, leaving stems intact, and cut a thin slice from bottom of each so pears will stand upright. Add pears to poaching liquid and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Transfer pears to a plate and cool completely. Core pears from bottom, leaving stem ends intact, and pat dry.
Preheat oven to 400°F.
On a work surface brush a phyllo sheet with some melted butter and top with 2 more layers phyllo and butter in same manner. Put a pear in center of phyllo and gather phyllo up around top of pear, allowing excess to fold back and leaving stem exposed. Trim excess phyllo to about 3 inches if necessary and brush outside of phyllo with more butter. Make more wrapped pears with remaining pears, phyllo, and butter in same manner. On a baking sheet bake pears 20 minutes, or until phyllo is golden, and cool slightly. Pears in phyllo may be made 4 hours ahead and kept at room temperature.
Make zabaglione while pears are baking: In a metal bowl whisk together sugar, yolks, and Madeira until combined. Set bowl over a saucepan of simmering water and heat mixture, whisking, until frothy, pale golden, and each whisk stroke leaves a clean path. (An instant-read thermometer should register 140°F. for 3 minutes to ensure eggs are safely cooked.)
Divide zabaglione and pears among 4 dessert plates and garnish with dried fruit.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	830.86 Kcal (3479 kJ)
Calories from fat	479.12 Kcal
		% Daily Value*
Total Fat	53.24g	82%
Cholesterol	261.56mg	87%
Sodium	342.92mg	14%
Potassium	303.46mg	6%
Total Carbs	77.32g	26%
Sugars	37.08g	148%
Dietary Fiber	6.04g	24%
Protein	9.45g	19%
Vitamin C	5.9mg	10%
Vitamin A	0.6mg	19%
Iron	2.5mg	14%
Calcium	75.6mg	8%

Amount Per 100 g
Calories	156.27 Kcal (654 kJ)
Calories from fat	90.12 Kcal
		% Daily Value*
Total Fat	10.01g	82%
Cholesterol	49.2mg	87%
Sodium	64.5mg	14%
Potassium	57.08mg	6%
Total Carbs	14.54g	26%
Sugars	6.97g	148%
Dietary Fiber	1.14g	24%
Protein	1.78g	19%
Vitamin C	1.1mg	10%
Vitamin A	0.1mg	19%
Iron	0.5mg	14%
Calcium	14.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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