Poached Pears With Lime Sabayon

• 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

1. Poach pears in water, wine, sugar and lime until done (about 20 minutes, but keep checking). Keep covered.
2. 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.
3. 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.

pears, cold water, white wine, cane sugar, egg yolks, lime juice, cane sugar, heavy cream

Taken from food52.com/recipes/14352-poached-pears-with-lime-sabayon (may not work)