As we write on our website: “Eating is incorporating a territory.” Therefore, our chef Manuela explores with you a typical dessert from the Occitan tradition, which you can of course enjoy as well in the Locanda Mistral restaurant.
The „Martin sec“ pear grows in the Valle Maira and is ideal for cooking as a delicacy of classic cuisine. Raw it is practically inedible.
The Zabaglione is a sweet, frothy cream; made from egg yolk, sugar and wine or liqueur wine (sweet wine). It is prepared warm over a water bath, then we beat it with whisks until it is nice and creamy soft. It is a very typical Piedmontese cream that tastes great with biscuits, flour (made with corn flour) or nut tarts.
Ingredients
Pears, caramelised wine
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4 Martin Sec pears or Williams pears
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300 ml red wine
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Blossom honey
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Cloves
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Cinnamon sticks
Zabaione cream
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4 egg yolks
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4 table spoons sugar
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40 cl Marsala or Mosquito Piedmontese
Preparation
Pears, caramelised wine:
Divide the pears, cover them with the flavoured wine (Mosquito or Marsala) and then cake them in the oven for 45 minutes at 250° circulating heat. Take the pears out of the oven, remove the pears and caramelise the wine juice further on the stove.
Zabaione cream:
Separate egg white and yolk. Put the yolks in a small bowl, add sugar and stir everything with a whisk. As soon as everything is creamy, heat over a bain-marie and add the flavoured wine slowly while continuing to stir. Everything stays over the bain-marie until the cream is soft and flaky.
Finally, add it to the caramelised sauce-covered pears in a dessert bowl, add the Zabaione cream and serve the Occitan delicacies with a glass of dessert wine. The Zabaione cream can be served cold or warm.
Manuela and her team from the Locanda Mistral wish you much success and pleasure with this traditional Occitan recipe. Please send us some photos of the result – we look forward to it!
