Warm Caramelized Pears with Clove Zabaglione

Warm Caramelized Pears with Clove ZabaglioneRecipe
This stylish dessert calls for very little preparation. It can easily be doubled to serve more diners. Marsala is an Italian wine that is available dry, semisweet, and sweet. Use sweet Marsala for this recipe.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 196
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 1.8 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 1.8 g
Carbohydrate 33.4 g
Fiber 3.4 g
Cholesterol 107 mg
Iron 0.5 mg
Sodium 58 mg
Calcium 25 mg


1 teaspoon sugar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup Marsala
3 tablespoons honey
1 tablespoon butter
2 pieces lemon rind (about 1 x 3-inches long)
4 large Bosc pears, halved and cored (about 2 pounds)
Cooking spray
6 tablespoons Marsala
1/4 cup sugar
2 tablespoons water
1/8 teaspoon salt
4 large egg yolks
1 teaspoon butter
Lemon zest (optional)
Ground nutmeg (optional)


Preheat an oven to 350°.

Combine first 5 ingredients in a small bowl; set aside.

Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.

Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.

Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.