Caramelised Beurre Bosc Pears With Sabayon Recipe

• 2 1/4 c. caster sugar
• 4 1/2 c. water
• 6 x Beurre Bosc pears
• 2 Tbsp. butter, melted
• 3 Tbsp. brown sugar, about
• 7 x egg yolks
• 110 gm caster sugar
• 185 ml white wine
• 185 ml Poire William liqueur

1. 1.
2. Place sugar and water in saucepan and stir over medium heat till the sugar has melted.
3. Peel the pears and cook in the syrup till tender.
4. Gently remove with a slotted spoon and trim the ends to ensure they will sit upright.
5. 2.
6. Pre-heat oven to 200deg.C.
7. Place the pears on a baking sheet and brush with the melted butter.
8. Sprinkle liberally with the brown sugar and bake in the oven till the pears have caramelised and are golden.
9. 3.
10. To serve, place a small amount of the sabayon on the place and then place a pear in the centre.
11. Spoon some more sabayon over one side of the pear.
12. Sabayon:1.
13. Beat together the egg yolks and the sugar till the mix is thick and pale in colour.
14. Add in the wine and liqueur and beat to combine.
15. Place bowl over a saucepan of simmering water, making sure which the water is not in contact with the bowl.
16. Continue beating the egg mix till the sauce has thickened and is warm - don't overcook or possibly the sauce will resemble scramble Large eggs.

caster sugar, water, beurre, butter, brown sugar, egg yolks, sugar, white wine, liqueur

Taken from cookeatshare.com/recipes/caramelised-beurre-bosc-pears-with-sabayon-99886 (may not work)