Wine Poached Pears with Marsala Sabayon
User Reviews
4.9
Wine Poached Pears with Marsala Sabayon
Description
Wine Poached Pears with Marsala Sabayon involves peeling pears and cooking them gently in a simmering mixture of cabernet sauvignon wine, water, icing sugar, cinnamon, and lemon juice. The poaching imparts mild wine flavor and softens the pears while preserving their shape. The liquid is then reduced to a syrupy consistency, intensifying the flavors and creating a glossy sauce to accompany the fruit.
The Marsala sabayon is prepared by whisking egg yolks with caster sugar and Marsala wine over heat until light and foamy, producing a rich, slightly sweet, custard-like topping that complements the pears. The combination of tender, wine-infused pears and the airy sabayon creates a dessert with balanced textures and flavors.
Serve the pears standing upright, topped or accompanied by the sabayon and drizzled with the reduced poaching syrup. This dessert suits occasions where a refined, fruit-based option is desired and benefits from preparation ahead of time to chill and let flavors meld.
Ingredients
Pears:
- 4 pear
- 2 cups water
- 1 cup cabernet sauvignon wine
- 1/2 cup icing sugar
- 1 cassia cinnamon stick form
- 1 lemon
Sabayon:
- 4 egg yolk
- 1/2 cup caster sugar
- 1/2 cup marsala wine
Instructions
For the Pears:
- Pour water, wine and sugar into saucepan and stir until the sugar is dissolved.
- Peel pears carefully, leaving stem attached (squeeze lemon over each pear as you finish peeling it to prevent it from browning).
- Cut the bottom of each pear flat so it will present standing up later.
- Place pears in liquid in saucepan along with the cinnamon (you may need to add more liquid depending on the shape of your pot, or float something like an empty mixing bowl on top of the pears to keep them submerged).
- Place the saucepan on high heat and bring it to the boil and reduce the heat to simmer for 15 minutes, gently turning pears occasionally.
- Remove the pears from the poaching liquid and transfer to the fridge.
- Meanwhile add a few more tablespoons of sugar to the liquid and place it on med-high heat and reduce it by 3/4’s, so it is slightly syrupy when chilled.
- When you are ready to serve bring the pears and syrup back up to room temperature.
- Portion the syrup amongst 4 bowls and set a pear in each then proceed on with the sabayon prep.
For the Sabayon:
- Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
- Place the egg yolks in a large mixing bowl and add the sugar.
- Whisk until the yolks and sugar are thick.
- Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume.
- Add the Marsala and continue whisking vigorously until the mixture is thick and very frothy.
- Pour a little on each pear and serve immediately.
Notes
User Reviews
Overall Rating
4.9
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