Caramelised Beurre Bosc Pears With Sabayon Recipe

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   1.

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   Place sugar and water in saucepan and stir over medium heat till the sugar has melted.

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   Peel the pears and cook in the syrup till tender.

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   Gently remove with a slotted spoon and trim the ends to ensure they will sit upright.

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   2.

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   Pre-heat oven to 200deg.C.

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   Place the pears on a baking sheet and brush with the melted butter.

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   Sprinkle liberally with the brown sugar and bake in the oven till the pears have caramelised and are golden.

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   3.

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    To serve, place a small amount of the sabayon on the place and then place a pear in the centre.

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    Spoon some more sabayon over one side of the pear.

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    Sabayon:1.

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    Beat together the egg yolks and the sugar till the mix is thick and pale in colour.

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    Add in the wine and liqueur and beat to combine.

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    Place bowl over a saucepan of simmering water, making sure which the water is not in contact with the bowl.

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    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.

* Per serving · 4 servings · Values may vary.