Baked Pears With Zabaglione Ice Cream

• 3 eggs
• 5 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup Marsala wine
• 10 Anjou or Bosc pears
• 6 tablespoons unsalted butter, softened
• 1 cup light brown sugar
• 1 cup raisins
• 1 cup Poire William's
• 20 amaretti cookies

1. To make the ice cream, place the eggs, cream, sugar and vanilla in a saucepan and beat until well combined.
2. Bring to a simmer and cook over low heat for about 10 minutes, stirring constantly until the mixture thickens.
3. Pour into a bowl and allow to cool.
4. Add the Marsala and chill for two to three hours or overnight.
5. Pour the mixture into the bowl of an ice-cream maker and freeze according to the manufacturer's instructions.
6. Preheat the oven to 325 degrees.
7. To prepare the pears, trim the bottom of each.
8. Using a melon-ball cutter, core each from the bottom, leaving the pear intact.
9. In a small bowl, combine the butter and brown sugar.
10. Stir in the raisins.
11. Fill the hollow core of each pear with about three tablespoons of the mixture.
12. Place in a baking dish and pour the Poire William's over them.
13. Bake for 45 minutes or until soft, basting occasionally with the cooking juices.
14. Remove from the oven and cool slightly.
15. Serve warm with the zabaglione ice cream and with two amaretti cookies crumbled over the top.

eggs, heavy cream, sugar, vanilla, marsala wine, pears, unsalted butter, light brown sugar, raisins, s, amaretti cookies

Taken from cooking.nytimes.com/recipes/11039 (may not work)