Fennel-Roasted Pears with Zabaglione
Roasted pears dressed with crushed fennel and a creamy zabaglione of egg yolks, sugar and wine for an aromatic, indulgent dessert.
Roasted fruit is an excellent, simple dessert, and, with pears, there are lots of possible variations and flavor combinations. Crushed fennel gives these a bright aromatic touch, and the zabaglione offers a welcome bit of creaminess. The sauce is fun to make: It's just egg yolks, sugar and wine, whisked until thickened and fluffy over gentle heat. For the wine, you can use traditional Marsala, with its caramel-y notes, but Champagne or white wine also work well and can be nice with a dash of Pernod or Grand Marnier. Serve the sauce warm, straight from the pot, or made in advance and chilled.