Glazed Pear and Almond Zabaglione

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This dish looks very simple and almost like a crème brûlée, but just think of all those textures and tastes. When you break through the sugar topping it’s into the warm zabaglione then on to the cooked pears and finally the moist almond sponge. I’ve chosen Comice pears because they have a good, sweet taste and texture. Other varieties will work but may need more cooking and more sugar to taste. This dish comes in a very close second to the bread and butter pudding!

The frangipane or almond sponge recipe is wonderful for home-made bakewell tart, bakewell and apple tart, or prune, Armagnac and almond tart. Because of the high ratio of ground almonds, it’s very moist and keeps a lot longer than a traditional sponge.