Pears Sabayon Veg
HT French 90mins plus chilling
4 Hot Vegetarian Fruit
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Ripe but firm pears
the Sabayon sauce
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.
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.
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.
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
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
Then, using a 6.5 cm/2½ inch fluted cutter, cut out 6 pastry rounds.
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.
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
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