Caramelized Apples and Pears with an Apple Sabayon

• 1/2 cup Calvados, or other apple brandy
• 6 egg yolks
• 1/2 cup sugar
• 2 tablespoons butter
• 1 pear, peeled, cored and diced
• 2 apples, peeled, cored and diced
• 2 tablespoons brown sugar
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons apple brandy

1. Preheat the oven to 400 degrees.
2. For the Sabayon: In a double boiler, add the apple brandy.
3. Add the eggs and begin whisking.
4. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes.
5. When the mixture is light and foamy and thickened, remove from the heat and set aside
6. For the caramelized apples and pears: In a saute pan, melt the butter.
7. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon.
8. Saute for 5 minutes, or until the fruit begins to soften.
9. Remove the pan from the heat.
10. Add the 3 tablespoons brandy.
11. Carefully flambe the brandy.
12. When the flames go out, pour the apple mixture into a small baking dish.
13. Top the mixture with the sabayon and place in the oven.
14. Bake for 5 minutes, or until sabayon begins to turn golden brown.
15. Remove from the oven and serve.

calvados, egg yolks, sugar, butter, pear, apples, brown sugar, nutmeg, cinnamon, apple brandy

Taken from www.foodnetwork.com/recipes/emeril-lagasse/caramelized-apples-and-pears-with-an-apple-sabayon-recipe.html (may not work)