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Burgundy Pears with Zabaione

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6 small pears
1/2 liter Burgundy wine
110 g sugar
6 egg yolks
1/8 liter sweet white wine
1 stick of cinnamon
1 packet vanilla sugar


Preparation: Remove the pips from the peeled pears and cook them with 50 g sugar, the burgundy wine and the cinnamon for 25 min. After this the pears are kept in the wine refrigerated overnight. Zabaione: The egg yolks are whipped with the rest of the sugar and the vanilla sugar until they are creamy. Then put the bowl in a hot water bath and stir the white wine under the cream. The Zabaione should be immediately served with the dropped pears.

Makes 6

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