Name: Pere in Vino Rosso (Poached Pears in Red Wine)
Yield: Serves 4, if pears are sliced; 2, if pears are left whole
Cuisine: Italian
Ingredients: 250 milliliters (1 cup) sweet white wine, such as Moscato; 150 grams (¾ cup) granulated sugar, or as needed; 500 milliliters (2 cups) dry red Italian wine; 1 bay leaf; Juice of 1 orange; 6 large egg yolks; ½ vanilla bean, split lengthwise and scraped; 75 grams (⅓ cup) granulated sugar; Zest of ½ orange, the zest peeled off in strips; 2 ripe pears, preferably Bosc or Anjou; Juice and zest of ½ lemon, the zest peeled off in strips; Additional lemon juice, as needed

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