Yield: 12 servings For the poached pears: 12 cups white grape juice 4 each lemons, zested 2 each vanilla beans 12 each ripened pears, peeled, with stems attached (Bosc pears recommended) For the zabaglione: 8 each egg yolks 2 cups confectioners sugar 2 dashes salt 1/2 cup sherry 1-1/2 cups heavy cream 1. For the pears: In a saucepan, combine the grape juice, lemon zest and vanilla beans. Bring to a boil and add pears. Simmer uncovered over low heat, turning frequently with a wooden spoon. ...

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