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White Chocolate Zabaione
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.
and grilled fruits are at the base of all my favorite desserts.
cooking brings out and deepens the flavor of the fruits. They can
up to a big-flavored sauce like this one with Marsala and
ounces white chocolate,
and kept warm
cup heavy cream
Bosc pears, washed, peeled,
halved, and cored
tablespoons melted unsalted butter
tablespoons fresh lemon juice
ounces semisweet chocolate,
melted and kept warm
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
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.
for 30-35 minutes, or until the
pears are tender, caramelized, and
brown. Keep warm.
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
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