Esta es una exhibición prevé de cómo se va ver la receta de 'Perfect Poached Pears In Sabayon Sauce' imprimido.

Receta Perfect Poached Pears In Sabayon Sauce
by Global Cookbook

Perfect Poached Pears In Sabayon Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 6 x seasonal pears peeled, cut in
  •     half and cored
  • 8 c. white wine
  • 1 1/2 c. sugar
  •     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
  •     Fresh mint sprigs for garnish

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 6 servings.
  6. Comments: A sabayon sauce is the classic, irresistable Italian dessert sauce. This version is scented with pear brandy and cinnamon.