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Fennel Pears with Zabaglione

NYT Cooking's elegant roasted pear dessert — Bartlett pears baked with toasted crushed fennel seed and brown sugar until softened and lightly browned, served warm with a fluffy Marsala-wine zabaglione and a sprinkle of chopped pistachios.

Ingredients

6 medium pears (Bartlett or Comice), slightly under-ripe
1 tsp fennel seeds, toasted and crushed
1/2 cup light brown sugar
1/2 tsp vanilla extract
2 Tbsp lemon juice
3 Tbsp unsalted butter, cut into cubes
2 Tbsp chopped pistachios or almonds
6 egg yolks
6 Tbsp granulated sugar
1/2 cup Marsala or sherry
1/2 cup dry white wine

Instructions

Heat oven to 400 degrees F. Wash the pears but leave them unpeeled; cut each vertically into quarters and remove the cores.
Transfer to a large baking dish and toss with the crushed fennel, brown sugar, vanilla, and lemon juice. Arrange in a single layer and scatter the butter cubes evenly over the pears. Bake until softened and lightly browned, 30-35 min.
Meanwhile, make the zabaglione: whisk the egg yolks and granulated sugar in a medium heatproof bowl, then add the Marsala and white wine. Set the bowl over a pot of rapidly boiling water (double-boiler style) and whisk vigorously and continuously until the mixture thickens, triples in volume, and coats the back of a spoon, 5-7 min. Remove from heat and whisk 1-2 min more.
To serve, ladle the warm zabaglione into shallow dessert bowls, set the roasted pears and their juices on top, and sprinkle with chopped pistachios.

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