Poire Frederick De Wurtemberg
Poire Frederick de Wurtemberg Giclee Print
Buy at AllPosters.com






Shop TheFruitCompany.com 

La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Roasted Pears with
White Chocolate Zabaione




“There are four basic food groups: Milk chocolate,
dark chocolate, white chocolate, and chocolate truffles."

~ Anonymous

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





$19.95 Intro Offer (SC500 + Travel Mug + 2 lbs.) 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Ginder, Robert
Buy at AllPosters.com


Roasted Pears with
White Chocolate Zabaione

Chef Jody Adams

Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.


“Roasted and grilled fruits are at the base of all my favorite desserts.
The cooking brings out and deepens the flavor of the fruits. They can
then stand up to a big-flavored sauce like this one with Marsala and
white chocolate.”

Serves 4

4 egg yolks
1/3 cup sugar
1/3 cup Marsala
4 ounces white chocolate, melted
and kept warm
1/2 cup heavy cream

4 Bosc pears, washed, peeled,
halved, and cored
4 tablespoons melted unsalted butter
1/2 cup sugar
2 tablespoons fresh lemon juice
2 ounces semisweet chocolate,
melted and kept warm

To make zabaione:  In a double boiler over low heat, beat yolks, sugar
and Marsala until thick and foamy, about 5 minutes. Remove from heat.
Stir in white chocolate and cream. Chill.
To roast pears:
  Preheat oven to 400 degrees F. Toss pears with butter,
sugar, and lemon juice. Arrange cut side down in a small roasting pan.
Roast for 30-35 minutes, or until the pears are tender, caramelized, and
golden brown. Keep warm.
Serve chilled zabaione over warm roasted pears. Drizzle with melted

Featured Archive Recipes:
A Profusion of Pears
Pears Poached in Mint Tea with
Dark Chocolate Sauce

Poached Pears in Red Wine Sauce

Index - Fruit Recipe Archives
Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 22, 2009.