Author Notes
This is a favorite holiday dessert for a whole bunch of reasons. 1. We love pears. 2. It’s easy to make and can be mostly done ahead of time. 3. It’s light enough to be an excellent ending to a heavy meal. The Lime Sabayon is so good you could just eat it all with a spoon and not have enough for your guests! —ChefJune
Ingredients
- for the Pears
-
6
semi-ripe Anjou pears, peeled and cored
-
3 cups
cold water
-
1 cup
dry white wine
-
1 cup
organic cane sugar
-
2
limes, sliced
- for the Sabayon
-
4
large egg yolks
-
1/2 cup
fresh lime juice (will take from 4 to 6 limes, depending on size)
-
1/2 cup
organic cane sugar (maybe more, to taste)
-
1 cup
heavy cream, whipped
-
Lime zest for garnish
Directions
- for the Pears
-
Poach pears in water, wine, sugar and lime until done (about 20 minutes, but keep checking). Keep covered.
- for the Sabayon
-
Beat yolks with lime juice and sugar in a non-reactive bowl set over simmering water until ribbons form. Remove from heat, Whip the cream, and fold the two mixtures together.
-
To serve, put some sabayon on each plate and set a pear in it. Garnish with ribbons of lime zest. Pass any remaining sabayon in a sauce bowl.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
See what other Food52ers are saying.