this is from one of my cookbooks, i have made desserts pretty close to this. |
pears |
4 fresh pears ( 4 servings) |
1 cup white wine |
1 cup water |
1 cup sugar |
peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside. |
sabayon sauce |
2 1/2 cups sauternes wine, divided |
1 whole egg |
1/2 cup sugar, divided |
2 tbs. cornstarch |
1 egg yolk2 tbs. pear liqueur |
bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat. |
mix remaining 1/4 cup wine, 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don't cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur. |
raspberry sauce |
1 cup good raspberry preserves |
1 cup raspberries, frozen, thawed |
combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds. |
to serve, remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears. |
