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Zabaglione-Topped Cranberries and Pears

Arlene Cummings
Updated Jan 15, 2012
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With just six ingredients and 20 minutes' prep time, this classic Italian dessert features creamy custard and autumnal fruits.

Zabaglione-Topped Cranberries and Pears

  • Prep Time 20 min
  • Total 25 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 4 Land O’Lakes® cage-free all-natural eggs
  • 6 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 cup sweet Marsala wine
  • 1 cup frozen (thawed) cranberries
  • 2 pears, coarsely chopped

Instructions

  • Step 
    1
    In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use.
  • Step 
    2
    In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy.
  • Step 
    3
    Set bowl over saucepan containing simmering water (make sure bottom of bowl doesn’t touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesn’t boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat.
  • Step 
    4
    Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.

Nutrition

Nutrition Facts are not available for this recipe

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