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Ingredients
- 2 1/4 c. caster sugar
- 4 1/2 c. water
- 6 x Beurre Bosc pears
- 2 Tbsp. butter, melted
- 3 Tbsp. brown sugar, about
- 7 x egg yolks
- 110 gm caster sugar
- 185 ml white wine
- 185 ml Poire William liqueur
Directions
- 1. Place sugar and water in saucepan and stir over medium heat till the sugar has melted. Peel the pears and cook in the syrup till tender. Gently remove with a slotted spoon and trim the ends to ensure they will sit upright.
- 2. Pre-heat oven to 200deg.C. Place the pears on a baking sheet and brush with the melted butter. Sprinkle liberally with the brown sugar and bake in the oven till the pears have caramelised and are golden.
- 3. To serve, place a small amount of the sabayon on the place and then place a pear in the centre. Spoon some more sabayon over one side of the pear.
- Sabayon:1. Beat together the egg yolks and the sugar till the mix is thick and pale in colour. Add in the wine and liqueur and beat to combine. Place bowl over a saucepan of simmering water, making sure which the water is not in contact with the bowl. Continue beating the egg mix till the sauce has thickened and is warm - don't overcook or possibly the sauce will resemble scramble Large eggs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1320g | |
| Calories 514 | |
| Calories from Fat 202 | 39% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 227mg | 9% |
| Potassium 244mg | 7% |
| Total Carbs 45.5g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.5g | 28% |
| Protein 0.42g | 1% |
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