Warm pear and almond zabaglione

Use pears in this delicate Italian dessert of lightly whipped custard scented by Amaretto
By Paul Merrett
Warm pear and almond zabaglione
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 Williams pear, peeled (skin reserved) and diced
  • 50 g caster sugar
  • 50 ml hot water
  • 2 cardamom pods
  • 1 star anise, broken up
  • 1 cinnamon stick, broken in half
  • 2.5 tbspgolden caster sugar
  • 2 eggs
  • 1 egg yolk
  • amaretto (almond liqueur)
  • 2 amaretti biscuits


1. Put the hot water and caster sugar into a saucepan over medium heat and stir so that the sugar dissolves. Add the cardamom pods, star anise and cinnamon stick. Leave to heat for 4 minutes so that the flavours infuse.

2. Once infused, add the pear and the reserved pear skin to the pan and simmer for 2 minutes.

3. After 2 minutes remove the pan from the heat and leave to cool.

4. Meanwhile whisk the 2 eggs and 1 yolk with the golden caster sugar in a bowl. Once combined add the Amaretto.

5. Place the bowl over a pan of simmering water and whisk constantly until thick and fluffy, about 3-4 minutes.

6. Place the cooled pear pieces into a serving glass and then spoon the egg mixture over the top.

7. Glaze the top with a blow torch and sprinkle the crushed Amaretti biscuits over the top.

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