Poached Pears in Phyllo Overcoat with Madeira Zabaglione `21' Club

1. 1

   In a saucepan just large enough to hold pears upright in one layer simmer water, wine, sugar, cinnamon stick, cloves, and chili 10 minutes to blend flavors.

2. 2

   Peel pears, leaving stems intact, and cut a thin slice from bottom of each so pears will stand upright.

3. 3

   Add pears to poaching liquid and simmer until tender when pierced with a sharp knife, 10 to 12 minutes.

4. 4

   Transfer pears to a plate and cool completely.

5. 5

   Core pears from bottom, leaving stem ends intact, and pat dry.

6. 6

   Preheat oven to 400F.

7. 7

   On a work surface brush a phyllo sheet with some melted butter and top with 2 more layers phyllo and butter in same manner.

8. 8

   Put a pear in center of phyllo and gather phyllo up around top of pear, allowing excess to fold back and leaving stem exposed.

9. 9

   Trim excess phyllo to about 3 inches if necessary and brush outside of phyllo with more butter.

10. 10

    Make more wrapped pears with remaining pears, phyllo, and butter in same manner.

11. 11

    On a baking sheet bake pears 20 minutes, or until phyllo is golden, and cool slightly.

12. 12

    Pears in phyllo may be made 4 hours ahead and kept at room temperature.

13. 13

    In a metal bowl whisk together sugar, yolks, and Madeira until combined.

14. 14

    Set bowl over a saucepan of simmering water and heat mixture, whisking, until frothy, pale golden, and each whisk stroke leaves a clean path.

15. 15

    (An instant-read thermometer should register 140F.

16. 16

    for 3 minutes to ensure eggs are safely cooked.)

17. 17

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

* Per serving · 4 servings · Values may vary.