With Valentine’s Day nearly here, Hollywood star and keen cook Stanley Tucci reveals his recipes for romance

Poached pears in red wine with zabaglione

Serves four

For the pears:

4 firm ripe Bosc pears, peeled, stalks intact

150g caster sugar

700ml fruity red wine, such as Beaujolais, Merlot, or Dolcetto d’Alba

2 cloves

5cm cinnamon stick

Lemon zest from ½ lemon

For the zabaglione:

2 egg yolks

2tbsp plus 1tsp sugar

4tbsp muscat or other sparkling wine

2tbsp Marsala wine

Method: Trim the base of the pears so they will stand upright.

Place in a small saucepan (they should fit snugly). Sprinkle caster sugar over the pears, then pour wine over to cover (water may be added if necessary).

Add cloves, cinnamon stick and lemon zest. Bring to the boil over a medium-high heat.

Cover, and reduce the heat to a low simmer. Cook for about ten minutes until the pears are firm, but tender when pierced with a skewer. Remove from the heat and allow to cool.

Use a slotted spoon to transfer the pears to a plate and set aside, reserving wine in the saucepan. Over a high heat, boil wine for six to eight minutes, reducing the liquid to a thick syrup measuring about 175ml. Strain through a fine mesh sieve and set liquid aside.

In a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, sugar, muscat and marsala. Whisk mixture constantly for about two minutes until it thickens and is frothy and light. Remove from heat immediately.

Divide the zabaglione equally between four dessert plates or shallow bowls. Brush each pear with some of the syrup and place in the centre of the zabaglione. Extra syrup may be drizzled on the rims of the plates or bowls. Serve immediately.

The Tucci Cookbook by Stanley Tucci (Simon & Schuster, £30).