Roasted Pears with Zabaglione

Course: Dessert
Servings: 8


  • 4 firm pears, such as Bosc
  • cup Vin Santo
  • 2 tbsp olive oil
  • 2 tbsp granulated sugar
  • 1 tbsp grated fresh ginger
  • Vin Santa Zabaglione, recipe follows
  • ¼ cup toasted slivered almonds
  • anise seeds, as needed for garnish
  • buttter cookies, optional

Vin Santo Zabaglione

  • 4 egg yolks
  • ¼ cup granulated sugar
  • pinch of salt
  • cup Vin Santo


  • Preheat the oven to 425°F.
  • Peel and quarter the pears lengthwise, reserving the stems if possible.
  • Combine the Vin Santo, olive oil, sugar, and ginger in a large bowl. Toss the quartered pears in the mixture.
  • Transfer the coated pears to a half-sheet pan. Spread them out into an even layer. Roast them in the oven for 30-40 minutes until the pears are tender and lightly brown around the edges.
  • Prepare the Vin Santo Zabaglione while the pears cool slightly.
  • Divide the pears between 8 glasses. Spoon the Vin Santo Zabaglione over the pears. Garnish with toasted slivered almonds, anise, and a cookie, if desired.

Vin Santo Zabaglione

  • Bring a several cups of water to boil in a saucepan set over high heat. Reduce the heat until the water simmers gently.
  • Whisk together the egg yolks, sugar, and salt in a medium size stainless steel bowl that fits on top of the saucepan.
  • Whisk in the Vin Santo.
  • Position the bowl over the gently simmering water. Whisk the egg yolk mixture constantly until the mixture increases in volume and turns a light pale yellow, for from 6-10 minutes.
  • Use immediately.