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Ingredients Jump to Instructions ↓

  1. 4 egg yolks

  2. 75 ml Poire William pear liqueur

  3. 55 g caster sugar

  4. 150 g granulated sugar

  5. 290 ml water

  6. 1 vanilla pod , split

  7. 1 cinnamon stick

  8. 1 lemon , juice only

  9. 4 Williams pears , peeled and quartered

  10. 25 g unsalted butter

  11. 25 g caster sugar

  12. individual Gateaux Bordeaux cakes

Instructions Jump to Ingredients ↑

  1. For the sabayon: put the egg yolks, Poire William and sugar in a large bowl over a saucepan of simmering water. Whisk until the mixture is thick and mousse-like. Set aside while you cook the pears.

  2. For the poaching liquor: dissolve the sugar in the water over a low heat to make a syrup. Add the vanilla pod, cinnamon stick and lemon juice and bring to the boil.

  3. For the caramlised pears: add the pears to the poaching liquor and turn the heat down to a simmer. Cook the pears until tender but not mushy. Drain and reserve the poaching liquor. Leave the pears to cool.

  4. In a frying pan, heat the butter and sugar together until it begins to caramelise. Add the pear quarters and toss to coat in the caramel.

  5. To serve: dip the Gateaux Bordeaux cakes in the poaching liquor and put onto a heatproof serving plate. Arrange the caramelised pears along side them and spoon over the sabayon. Glaze with a heat gun or under a hot grill.

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