Pere in Vino Rosso

This is a basic recipe for poaching pears in sweetened red wine. The technique applies equally well to other fruits: peaches, apples, plums, and nectarines. Bosc and Anjou pears work well because they stay firm in the cooking, and their pretty, elongated shape presents well.

Zabaione (also spelled zabaglione, from the Neapolitan word zappillare, meaning “to foam”) is a frothy, egg-rich custard flavored with a sweet or sparkling wine such as Moscato, or the forti