Kaspars Roast Bosc Pear with Prosecco Zabaglione

Ingredients

• 2 ripe bosc pears
• 1 T unsalted butter
• 2 T brown sugar
• 3 egg yolks
• 4 T sugar
• ½ cup prosecco
• Zest of ½ orange
• 4 scoops of vanilla or caramel ice cream

Directions

1. Preheat oven to 350
2. Cut pears longwise in half and remove the core with a melon baler
3. Place parchment paper on a baking sheet, spread butter and brown sugar on about 8x8 area
4. Place the prepared pears cut side down on the sugar and butter
5. Bake for about 15 minutes or until the pears are cooked and soft
6. Take out of oven and keep at room temperature until ready to use
7. To make the zabaglione put a pot of water on the stove and make a double broiler
8. In a round bottomed stainless steel or glass bowl, combine the egg yolks, sugar, and prosecco and orange zest
9. With a whisk, stir vigorously over the post of boiling water for about 8 minutes until frothy
10. Remove from heat
11. To assemble this dessert, transfer pears cut side up on a dessert plate, place a ball of ice cream on it and drizzle the zabaglione over it

Chef’s note: marsala, port wine, champagne or any other white wine can be used in place of the prosecco wine.