Cooking Italian is one of my favorite approaches to special dinners, but I have to admit that my repertoire of Italian desserts has never been the focal point of my quest for excellent Italian fare. I have always concentrated on the main meat dishes or special sauces for pastas or interesting treatments for vegetables and fallen back on tried and true desserts like tiramisu or sorbets. That's why this month's Cooking Light Virtual Supper Club was such fun (albeit a tad late).
Val and Sarah challenged me to provide a dessert for this month's theme of Let's Go Italian and finding this recipe for caramelized pears with a soft warm zabaglione sauce was like hitting pirate treasure. It's an easy recipe that can be done ahead of time. I poached the pears last night, drizzled warm chocolate over them and then chilled them to set the chocolate. Today, I let them warm gently in a slightly warm oven while I whipped just a bit of cream and cooked the clove zabaglione sauce. The dessert came together in just ten minutes.