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Roasted Pears with
White Chocolate Zabaione

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

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

Pears
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
chocolate.

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