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Poached Pears In Phyllo Overcoat With Madeira Zabaglione `21' Club

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dessert nut free vegetarian italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

1/4 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

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