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Title: Poached Pears in Phyllo Dough with Madeira Zabaglione
Categories: Chef Du Jour
Yield: 4 Servings
| 4 | sm | Firm pears |
| 3 | c | Water |
| 1/2 | c | Dry white wine |
| 1/3 | c | Granulated sugar |
| 1 | Cinnamon stick | |
| 2 | Whole cloves | |
| 1 | sm | Dried chili pepper such as Habanero |
| 1 | One-pound package phyllo dough | |
| 1/2 | c | Melted unsalted butter |
| 1/4 | c | Granulated sugar |
| 3 | Extra-large egg yolks | |
| 1/4 | c | Sweet Portuguese Madeira |
| 1/2 | c | Dried cranberries or cherries, Soaked Inhot Water |
Choose firm pears that still have their stems attached. Peel the skin off with a vegetable peeler, being careful not to clip the stem, and cut a thin slice off the bottom to create a flat surface so that the pears will stand upright during poaching. For the poaching liquid, combine the water, wine, sugar and spices in a pot large enough to immerse the pears two-thirds of the way in the liquid. Bring the liquid to a boil. Lower the heat and simmer 10 minutes. Remove from the heat and add the pears, standing each in an upright position. Return to a boil, then adjust the heat to so the liquid is simmering. Simmer the pears gently for 10 to 12 minutes, or until just tender when pierced by the tip of a knife. Remove the pears from the liquid so that they do not continue to cook. When they have cooled completely, core the pears from the bottom. Dry any excess liquid off the pears. Preheat the oven to 400 degrees. To prepare the pastry, allow 3 sheets phyllo per pears. Brush each of the 3 sheets with the melted bitter, layering them one atop the next. Place 1 pear in the center of the pastry square, pull the four corners up towards the top, and pinch the corners around the stem, leaving as much of the stem exposed as possible. If there is too much phyllo at the top, trim some off before pinching the pastry closed. Brush additional butter over the outside of the phyllo. Bake the pears for 20 minutes, or until the dough is golden brown. Cool for several minutes. While the pears are baking, make the Zabaglione by combining the sugar, egg yolks, and Madeira in the top of a non-aluminum double boiler or bain-marie. Place over hot water, and whisk the ingredients to a light, frothy, golden yellow, and cook until the bottom scrapes clean with each stroke. The yolks should be firm but not scrambles. Divide the warm Zabaglione among 4 dessert plates. Place a pear on each, and garnish with the cherries or cranberries. Yield: 4 servings
Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135