Poached pears with sabayon


Australian Women’s Weekly NZ - - NEWS -

1 cup (250ml) wa­ter 2 cups (500ml) white wine 1 cup (220g) caster su­gar 1 vanilla bean, split length­ways 1 medium (240g) or­ange 6 small (1.1kg) ripe pears al­mond bread, to serve SABAYON 4 egg yolks ¼ cup (55g) caster su­gar ⅔ cup (160ml) white wine 1 ta­ble­spoon or­ange liqueur (see Michele’s tips) 1 Place the wa­ter, wine, su­gar and vanilla bean in a medium saucepan just large enough to hold the pears. Stir over medium heat, with­out boil­ing, un­til su­gar dis­solves. Bring to a sim­mer. Re­move rind from or­ange; cut rind into thin strips. Squeeze juice from the or­ange. Add the rind and juice to the pan. 2 Peel the pears, leav­ing a band of peel around the stalks. Re­move the core from the base of the pears us­ing an ap­ple corer or small sharp knife. Place pears in the sim­mer­ing syrup. Place a round of bak­ing pa­per on the sur­face of the syrup. Sim­mer pears for about 5-10 min­utes or un­til a knife can eas­ily pierce the flesh of the pears. The time will vary depend­ing on the ripeness of the pears. Re­move from the heat; cool pears in the syrup. 3 SABAYON Put the egg yolks into a medium stain­less steel bowl which will com­fort­ably fit over a saucepan. Beat the egg yolks with hand-held elec­tric beat­ers un­til fluffy. Add the su­gar grad­u­ally, beat­ing for 5 min­utes or un­til pale. Whisk in the wine and liqueur. Place the bowl over a saucepan of sim­mer­ing wa­ter – the base of the bowl should not touch the wa­ter. Beat the mix­ture un­til it is thick and fluffy and when beat­ers are lifted a rib­bon of bat­ter holds its shape. Re­move the bowl from the saucepan and place it in a larger bowl of iced wa­ter to stop the cook­ing. 4 Serve the pears with the Sabayon and al­mond bread. Not suit­able to freeze or mi­crowave.

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