Ingredients

4 stewing pears, peeled
3 dl white wine
3 dl water
4 tablespoons sugar
1 cinnamon stick
1 vanilla pod
1 star anise
6 egg yolks
5 tablespoons sweet Marsala or other liqueur
5 tablespoons fine sugar

Preparation method

Step 1	Place the pears in a small, high walled pan. Add the wine together with the water, sugar, cinnamon, vanilla and star anise. Make sure the pears are completely submerged.
Step 2	Stew the pears, depending on their size, for approx. 2 hours until cooked and soft. Remove the pears from the pan and boil down the liquid to give a thick syrup.
Step 3	Beat the egg yolks, the Marsala and the sugar for approximately 1 minute in a heatproof dish. Place the dish over a pan of gently boiling water without the dish touching the water, and keep beating. Beat the mixture firmly for approx. 5 minutes to give a light and creamy mixture.
Step 4	Divide the pears among the plates, pour on a spoonful of syrup and top with the eggy cream.

Some people have food allergies, and are allergic to cow's milk, chicken eggs, nuts or sesame seeds, for example. Grand’Italia has compiled a list of possible allergens in the entire range, specially for these people. This list is the simple way of checking whether a product contains allergens to which you are sensitive.

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