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Pears Sabayon Veg HT French 90mins plus chilling Serve 4 Hot Vegetarian Fruit Alcohol Dessert Puddings France Europe
Ingredients 4 Ripe but firm pears 50g/2oz Sugar 125g/5oz Apricot Jam For the Pastry 225g/8oz Plain Flour Salt 100g/4oz Butter For the Sabayon sauce 4 Egg Yolks 100g/4oz Sugar 180ml/6 fl.oz. Marsala 1-2 tbsp Cognac
Instructions
1. Make the sabayon sauce by placing the egg yolks and sugar in a bowl and whisking until the mixture is pale and frothy. Add the Marsala then place the bowl over a pan of hot water and whisk until the mixture is thick and foamy. Stir in the cognac and chill.
2. Place the sugar in a large saucepan with 120ml/4 fl.oz. water and stir over a gentle heat until the sugar has dissolved. Bring to the boil, add the jam and stir until the jam has melted. Peel the pears and stand them in the pan of syrup. Poach for 5-10 minutes. Remove the pears from the syrup with a slotted spoon, and leave them to cool. Boil the syrup until it is reduced to half its original quantity.
3. Meanwhile, make the pastry. Sift the flour and salt into a bowl, add 75g/3oz of the butter cut into small pieces, and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to form a dough and knead lightly. Wrap, and chill for 15 minutes.
4. Roll the dough to an oblong and spread it with the remaining butter. Fold the dough in half, pinch the edges together to seal then wrap the dough and chill for a further 15 minutes.
5. Heat the oven to 200C, 400F, Gas mark 6. Roll out the dough on a lightly floured surface to a square, 3mm/¼ in thick. Cut 12 pastry strips, 15mm/½ in wide. Then, using a 6.5 cm/2½ inch fluted cutter, cut out 6 pastry rounds.
6. Stand each poached pear on a pastry round, then place 2 pastry strips over each pear, at right angles to each other, sealing the pastry together with a little cold water. Decorate the top of each pear with 'leaves' made from the pastry trimmings.
7. Place the encased pears on a baking tray and bake for 20 minutes or until the pastry is lightly golden. Brush them with the reduced syrup and serve them warm with the chilled sauce.
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