Poached Pears with Zabaglione

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

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