Pear Sabayon Sauce Recipes

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

HONEY MUSTARD SABAYONE OVER THYME ROASTED PEARS

Steps:

• SABAYONE: Set up a saucepan with 2 inches water over medium-low heat so the water steadily simmers. Set up a large ice bath. In a stainless steel bowl that can fit over saucepan, whisk together egg yolks and sugar and whisk in remaining ingredients. Set bowl over double boiler and whisk constantly until light and frothy and doubled in size, about 6 minutes. Do not let bowl touch simmering water. If egg mixture gets too hot it will scramble the eggs and you'll have to start over, so move the bowl back and forth from the heat and use ice bath if necessary. Serve sabayone warm over roasted pears for a sweet and savory dessert.
• PEARS: Preheat oven to 375 degrees F. Toss pears with thyme, oil and a little tiny bit of salt and pepper in a mixing bowl. Pour them out onto a sheet pan and roast until tender, about 40 minutes.

BAKED PEARS WITH SAUTERNES CUSTARD SAUCE

Steps:

• Preheat oven to 375°F.
• Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
• Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
• Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
• Serve pears warm with sauce.

POACHED PEAR TARTLETS WITH BRANDY SABAYON

Steps:

• Trace outline of 1 pear half onto a piece of parchment paper. Cut out pear template. Set template aside.
• Mix 5 cups apple juice, brown sugar, molasses, ginger, cinnamon and nutmeg in heavy large saucepan. Cover and bring to simmer. Add pears and return mixture to simmer. Reduce heat. Cover and simmer slowly until pears are tender when pierced with knife, about 20 minutes. Using slotted spoon, transfer pears to plate. Boil poaching liquid in saucepan until reduced to generous 1 cup, about 25 minutes. Set aside.
• Preheat oven to 375°F. Line baking sheet with parchment paper. Place cold pastry on work surface. Using template as guide, cut 8 pear shapes from pastry. Place pastry cutouts on prepared baking sheet. Brush with egg glaze; sprinkle each with 1/2 teaspoon sugar. Bake until pastry is golden, about 15 minutes. Cool on baking sheet.
• Transfer 1/2 cup pear poaching liquid to large metal bowl. Whisk in egg yolks and 2 tablespoons brandy. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat until sabayon is thick and foamy and thermometer registers 160°F, about 4 minutes. Remove bowl from over water. (Pears, poaching liquid, pastries and sabayon can be prepared 1 day ahead. Store pastries in airtight container. Cover pears, poaching liquid and sabayon separately and refrigerate. Before serving, bring poaching liquid to room temperature. Rewarm sabayon in glass bowl in microwave on high for about 1 minute, whisking every 10 seconds.)
• Preheat oven to 350°F. Rewarm pastries in oven for 5 minutes. Place 1 pastry on each plate. Arrange 1 poached pear half off-center atop each pastry. Spoon reduced poaching liquid around pastries. Spoon sabayon atop pears.

PEAR-SABAYON SAUCE

Steps:

• In a saucepan, cook the pear chunks in the wine until they are tender, about 10 minutes. Remove from the heat and set aside.
• In a double boiler, whisk the egg yolks until they begin to thicken. Gradually add the sugar and Cognac while whisking. Continue until sauce thickens.
• Remove pears from the poaching liquid with a slotted spoon and place in a blender. (Don't drain the pears excessively. You want some of the cooking liquid in the sauce.) Pour the egg-Cognac sauce into the blender, and mix at low speed at first, then at high speed for several seconds.
• Place a stainless steel mixing bowl over ice. Pour the sauce into it, and whisk until it becomes thoroughly chilled. The sauce can be refrigerated until use. Serve over rice pudding, poached pears or your favorite fruit.