Poached Pears in red wine and cassis with Sabayon

 

Poached Pears in red wine and cassis

Poaching Pears (as many pears as your servings)

A nice full bodied red wine

A splash of cassis (this is a syrup but you can use crème de cassis if you like it strong)

A cinnamon stick

Peel the pears.

Put the wine in a pan, just enough so the pears are almost covered, add a splash of cassis and the cinnamon stick. (let’s say to take a ratio of about 75-25 for the wine-cassis)

Lay the pears on their side in the wine and bring to a boil. Let it simmer until a toothpick slides in the flesh easily. Do turn them a couple of times so they are red at all sides.

Take them out of the liquid and put them aside on a plate. Turn the heat up and reduce the liquid until you have a nice thick syrup left. Drizzle this syrup on the pear or the plate before serving.

Sabayon

Egg yolks

Sugar

Liquor

 

put egg yolks (take 2 big egg yolks or 3 small ones for 6 servings) in an bowl and warm it au bain marie, during the warming you beat the eggs as good as you can. Yes this will give you strong arms, and it is not a bad idea to have an assistant waiting next to you to take over (usually people like to take over as they think they can do a better job, the mean thing here is that the second, or third person handling the mixing is bound to get results while the first one doesn’t just because it is further in the process, but the person taking over does think he is doing a better job).

 

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2 thoughts on “Poached Pears in red wine and cassis with Sabayon

  1. the cassis is an addition which i have never seen- looks lovely and must taste even lovelier. it’s a really interesting idea. sabayon- mine curdles- always, till i started using a double boiler method. best wishes, shayma
    ps i admire you for having posted in 2010, i am still in vacation mode- have not done any blogging this year!

    • Thanx for the comment, Some things just come up when you are playing with the things you have in your cupboard. I don’t know how to make sabayon in any other way than au-bain marie (double boiler method) as we call it, stolen from the French of course. I made it a habit to write down a recipe as soon as I made it because I have a fuzzy memory but it’s a circle of course, the more I write down the more I forget but at least now I know where to find it.

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