Pear Sabayon Sauce Recipes

PEAR-SABAYON SAUCE

Pear-Sabayon Sauce image

Provided by Bryan Miller

Time 25m

Yield about 1 cup

Number Of Ingredients 5

Ingredients

2 ripe pears, peeled and chopped into 1 inch pieces
1/4 cup dry white wine
4 egg yolks
1/3 cup granulated sugar
1/2 cup Cognac (one may substitute a favorite liquor or Madeira wine)

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.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 17 milligrams, Sugar 52 grams

POACHED PEAR TARTLETS WITH BRANDY SABAYON

Poached Pear Tartlets with Brandy Sabayon image

Categories Fruit Juice Egg Dessert Bake Poach Pear Brandy Fall Cinnamon Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 tartlets

Number Of Ingredients 12

Ingredients

4 large firm but ripe Bosc pears (about 9 ounces each), peeled, halved, cored
5 cups unsweetened apple juice
3 tablespoons (packed) golden brown sugar
2 tablespoons mild-flavored (light) molasses
3 tablespoons finely chopped crystallized ginger
3 cinnamon sticks, broken in half
1/4 teaspoon ground nutmeg
1 17 1/4-ounce package frozen puff pastry, thawed in refrigerator
1 large egg, beaten to blend (for glaze)
4 teaspoons sugar
4 large egg yolks
2 tablespoons brandy

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.

BAKED PEARS WITH SAUTERNES CUSTARD SAUCE

Baked Pears with Sauternes Custard Sauce image

Categories Dessert Bake Raisin Pear White Wine Winter Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

8 firm-ripe Bartlett pears
1/2 cup raisins, chopped
1/2 cup packed light brown sugar
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon finely grated fresh lemon zest
1 cup plus 2 tablespoons Sauternes or other white dessert wine
6 large egg yolks
1/4 cup granulated sugar
Accompaniment: Madeleines

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.

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