Ingredients Jump to Instructions ↓

  1. 1 1/2 litres of red grape juice

  2. 2 cinnamon sticks

  3. 4 cloves

  4. 2 star anise

  5. 4 beurre bosc pears, peeled

  6. Orange-scented sabayon

  7. 2 tablespoons orange juice

  8. 1 teaspoon orange zest

  9. 4 egg yolks

  10. 60g caster sugar

Instructions Jump to Ingredients ↑

  1. Combine grape juice, spices and pears together in a large saucepan over a high heat. Bring to the boil, cover the pears with a cartouche (a circle of baking paper), cover with a lid, reduce heat to a simmer and cook for 15 minutes.

  2. Remove from heat, set aside and allow pears to cool in cooking liquid.

  3. For the orange sabayon, place orange juice, zest, egg yolks and sugar into a large heatproof bowl. Mix well and place over a saucepan of simmering water.

  4. Beat with electric beaters or hand whisk until very thick and foamy (this can take up to 15 minutes).

  5. Remove from heat and keep beating until cool, if you wish to serve it cold.

  6. Pour over poached fruit and serve immediately.


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