Ingredients
1
bottle full-bodied red wine such as Zinfandel
1
vanilla bean, split lengthwise
3-inch
stick canela (see Tips, below)
1
tbsp finely grated lemon zest
6
whole Anjou pears, peeled, cored, and hollowed (see Tips, below)
2
tbsp unsalted butter or margarine
1/2
cup dried apricots, chopped
4
tbsp unsalted butter or margarine
1/2
cup semisweet chocolate, chopped
2
pints fresh raspberries
Directions
2.
Cut a circle of parchment paper to fit inside mouth of a heavy large pot. Combine wine, sugar, vanilla bean, canela, anise seeds, and lemon zest in pot over medium heat. Cook, stirring, until sugar dissolves. Add pears and enough water to cover, 3 to 4 cups. Place parchment paper over pears to keep them submerged, and bring liquid to gentle simmer. Simmer until pears are just tender, about 12 minutes. Remove pears, discarding liquid, cool completely, and refrigerate until chilled.
4.
Melt butter or margarine in medium skillet over medium heat. Add pecans and cook, stirring, until lightly toasted, about 2 minutes. Add chopped apricots and cook, stirring, 1 minute more. Add brown sugar and cook mixture, stirring constantly, until light syrup develops, about 1 more minute. Remove from heat and cool.
5.
Stuff pecan mixture into hollowed pears, packing tightly. Refrigerate until chilled.
7.
Line baking sheet with parchment paper. Melt butter or margarine in small saucepan. Remove from heat and stir in chocolate.
8.
Remove pears from refrigerator and dip into chocolate sauce, tilting and swirling pan to coat bottom half of each pear.
9.
Place on parchment paper-lined baking sheet and refrigerate until chocolate is set.
11.
In metal bowl whisk together egg yolks, wine, sugar, and chile powder until well combined. Set bowl over saucepan of simmering water and cook mixture, whisking constantly, until foamy and thick enough that strokes leave a clear path, about 4 to 5 minutes. Remove bowl from over water.
13.
Ladle sabayon into 6 shallow bowls. Place 1 pear in each bowl. Garnish with fresh mint and berries.
15.
• To core and hollow out the pears, start from the bottom: Cut out a small amount with a paring knife, then continue digging upward with an espresso spoon or melon baller until all of the core is removed.
16.
• Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S.. It\'s available at www.adrianascaravan.com.
17.
• Santibañez recommends unsulfered, natural apricots for the stuffing and Valrhona semisweet (56 percent) chocolate for the sauce.
18.
• If you\'re serving the pears at a seder, look for kosher-for-Passover brown sugar, which does not contain cornstarch.
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