Perfect Poached Pears In Sabayon Sauce

Recipe Ingredients

6		Seasonal pears - peeled, cut in
		Half and cored
8 cups	1896ml	White wine
1 1/2 cups	297g / 10oz	Sugar
		Peel from 1 lemon
1		Cinnamon stick
1		Star anise
1 teaspoon	5ml	Vanilla extract
		Sabayon Sauce
6		Egg yolks
2/3 cup	131g / 4.6oz	Sugar
1/3 cup	78ml	Brandy
1/4 cup	59ml	Pear brandy
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Ground cinnamon
		Fresh mint sprigs - for garnish

Recipe Instructions

In large saucepan, combine pear halves, wine, sugar, lemon peel, cinnamon, star anise and vanilla. Bring to a boil over high heat. Cook until sugar dissolves, about 3 to 4 minutes. Reduce heat to medium. Cook pears gently until fork-tender, 10 to 20 minutes, depending on firmness of pears. Using slotted spoon, remove pears and set on plate to cool.

Preheat broiler. When pears are cool enough to handle, cut each pear into a fan: Leaving the top intact, cut pear in 1/4-inch-thick slices. Place two fans at a time in an ovenproof dish. Set aside.

Make Sabayon Sauce: In medium metal bowl, combine egg yolks, sugar, brandies, vanilla and cinnamon. Whisk until very smooth. Set bowl over medium saucepan of simmering (not boiling) water and cook, whisking constantly, until mixture is very thick, 5 to 6 minutes. Remove bowl from water.

Spoon sauce over each pear fan. Place under broiler and cook until sabayon just turns brown, 3 to 4 minutes. Transfer to serving plates and garnish with fresh mint. Repeat with remaining pears and sauce. Serve warm or at room temperature.

This recipe yields 6 servings.

Per Serving: 381 Cal; 2g Prot; 3g Total Fat (1 Sat. Fat); 71g Carb.; 106mg Chol; 6mg Sod.; 4g Fiber.

Source:
Vegetarian Times, October 2001

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