The first time I ever had sabayon was at a cooking class at the tower club in Oxnard. The chef served Champagne Sabayon with fresh berries. I practically licked my dessert plate! So, being a fan of Sabayon and pears, I was at another wonderful cooking class in Westlake Village, Let’s Get Cooking and Tim McGrath shared this recipe.
6 servings:
6 Bosc Pears, uniform in size, not too large, stems intact
1 bottle Muscat Beaume de Venise
1/4 cup sugar
1/2 vanilla bean, split not scraped
1 cup water
5 egg yolks
Method:
Peel and core pears keeping the stem intact.
Combine wine, sugar, vanillabean and water in saucepan. Bring to boil. Then lay pears in 2-3 saucepan about 5 inches in width and 6 inches deep. Arrange the pears to submerge them in liquid. Place a cirlce of parchment over pears so it is flush with the fruit. Cover pan and cook on medium heat for 15-20 minutes until tender enough to be penetrated with a pairing knife.
Gently remove pears, keeping stems intact. Remove vanilla bean. Reduce the poaching liquid until half remains.
In a bowl whisk egg yolks with some of the poaching liquid to temper the yolks. Add remaining liquid to eggs. Make sure to use a balloon whisk as it will speed up the process. Whisk over direct heat until mixture is triple the volume. You will need to slide bowl off heat repeatedly to prevent the eggs from curdling. Once misture resembles a finished hollandaise sauce it’s done. It will also have a high sheen to it.
Arrange pears in serving bowls or dishes and spoon sabayon over pears.
Serve with shortbread cookies, or biscotti, tuiles are also a nice touch.
You can keep the sabayon warm on a double broiler until ready to serve or plate immediately.
Take chocolate bar and shave curls on top of poached pears. Yum! Now that is an awesome bite!