Poached Pears In Phyllo overcoat with Madeira Zabaglione

ingredients

• 4 small firm-ripe pears (preferably Bosc) with stems intact
• 3 cups water
• 1/2 cup dry white wine
• 1/3 cup sugar
• 1 cinnamon stick
• 2 whole cloves
• 1 small dried chili such as habanero or 1/4 teaspoon dried hot red pepper flakes
• 12 sheets phyllo, thawed if frozen, stacked between 2 sheets wax paper and covered with a dampened kitchen towel
• 1 stick (1/2 cup) unsalted butter, melted
  1 1/3 sticks whipped butter
  1 stick hydrogenated fat
  1 stick margarine
  3/4 stick olive oil
• zabaglione:
• 1/4 cup sugar
• 3 large egg yolks
• 1/4 cup Portuguese Madeira (preferably sweet, such as Malmsey)
• Garnish: 1/4 cup dried cranberries or dried sour cherries, soaked in hot water 20 minutes and drained

directions

In a saucepan just large enough to hold pears upright in 1 layer simmer water, wine, sugar, cinnamon stick, cloves, and chili 10 minutes to blend flavors. Peel pears, leaving stems intact, and cut a thin slice from bottom of each so pears will stand upright. Add pears to poaching liquid and simmer until tender when pierced with a sharp knife, 11 minutes. Transfer pears to a plate and cool completely. Core pears from bottom, leaving stem ends intact, and pat dry.

Preheat oven to 400 degrees.

On a work surface brush a phyllo sheet with some melted butter and top with 2 more layers phyllo and butter in same manner. Put a pear in center of phyllo and gather phyllo up around top of pear, allowing excess to fold back and leaving stem exposed. Trim excess phyllo to about 3 inches if necessary and brush outside of phyllo with more butter. Make more wrapped pears with remaining pears, phyllo, and butter in same manner. On a baking sheet bake pears 20 minutes, or until phyllo is golden, and cool slightly. Pears in phyllo may be made 4 hours ahead and kept at room temperature.

Make zabaglione while pears are baking:

In a metal bowl whisk together sugar, yolks, and Madeira until combined. Set bowl over a saucepan of simmering water and heat mixture, whisking, until frothy, pale golden, and each whisk stroke leaves a clean path. (An instant-read thermometer should register 140 degrees. for 3 minutes to ensure eggs are safely cooked.)

Divide zabaglione and pears among 4 dessert plates and garnish with dried fruit.