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Ingredientes
- 6 x seasonal pears peeled, cut in
- Â Â half and cored
- 8 c. white wine
- 1Â 1/2 c. sugar
- Â Â Peel from 1 lemon
- 1 x cinnamon stick
- 1 x star anise
- 1 tsp vanilla extract
- 6 x egg yolks
- 2/3 c. sugar
- 1/3 c. brandy
- 1/4 c. pear brandy
- 1 tsp vanilla extract
- 1 tsp grnd cinnamon
- Â Â Fresh mint sprigs for garnish
Direcciones
- In large saucepan, combine pear halves, wine, sugar, lemon peel, cinnamon, star anise and vanilla. Bring to a boil over high heat. Cook till sugar dissolves, about 3 to 4 min. Reduce heat to medium. Cook pears gently till fork-tender, 10 to 20 min, depending on firmness of pears. Using slotted spoon, remove pears and set on plate to cold.
- Preheat broiler. When pears are cold sufficient to handle, cut each pear into a fan: Leaving the top intact, cut pear in 1/4-inch-thick slices. Place two fans at a time in an ovenproof dish. Set aside.
- Make Sabayon Sauce: In medium metal bowl, combine egg yolks, sugar, brandies, vanilla and cinnamon. Whisk till very smooth. Set bowl over medium saucepan of simmering (not boiling) water and cook, whisking constantly, till mix is very thick, 5 to 6 min. Remove bowl from water.
- Spoon sauce over each pear fan. Place under broiler and cook till sabayon just turns brown, 3 to 4 min. Transfer to serving plates and garnish with fresh mint. Repeat with remaining pears and sauce. Serve hot or possibly at room temperature.
- This recipe yields 6 servings.
- Comments: A sabayon sauce is the classic, irresistable Italian dessert sauce. This version is scented with pear brandy and cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 6 servings | |
| Calories 581 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 18mg | 1% |
| Potassium 324mg | 9% |
| Total Carbs 81.51g | 22% |
| Dietary Fiber 0.2g | 1% |
| Sugars 74.84g | 50% |
| Protein 0.39g | 1% |
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