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4 D’anjou pears
4 Bosc pears
4 Seckel Pears
1 bottle Jeunesse Cabernet Sauvignon
1 cinnamon stick
star anise
allspice
clove
fresh nutmeg
1 cup granulated sugar
1/4 cup Herzog Late Harvest Zinfandel
8 egg yolks
1/4 cup sugar
sponge cake
toasted almonds
With a peeler, “stripe” the D’anjou pears by peeling a strip of peel in an alternating pattern around the pear.
Cut in half, core, and remove the pears’ stems
Place pears face down on a lined baking sheet, and roast at 400 degrees Fahrenheit for 20–35 minutes until the underside is nice and caramelized.
Combine the wine, cinnamon, allspice, clove, star anise, and fresh ground nutmeg in a pot and add the sugar.
Peel pears and place them in the poaching liquid, making sure they stay below the liquid by covering them first with a lid smaller than the pot and then covering the pot.
Bring to a boil and then lower flame and let simmer for 20-35 minutes.
Let pears cool in liquid and remove from the poaching liquid.
Return poaching liquid to a low flame and allow to reduce until consistency is syrupy.
In a bowl over a bain marie (or double boiler), add egg yolks and wine.
Whisk well over low heat to allow air into the egg yolks.
Gradually add half of the sugar, and continue whisking.
Add remaining sugar once sabayon has thickened slightly and whisk until it creates a light, creamy texture.
Plate pears over sabayon and garnish with sponge cake, toasted almonds, and poaching syrup.
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