Pears Sabayon

1. 1

   In the top of a double boiler or in a heavy-bottomed saucepan, beat egg yolks with sugar, salt, and sherry.

2. 2

   Beat until smooth.

3. 3

   Cook for 8 to 10 minutes or until sauce thickens, stirring constantly.

4. 4

   Remove from heat and let cool completely.

5. 5

   In the bowl of a mixer, whip cream until it holds peaks.

6. 6

   When sauce has cooled completely, gently fold in whipped cream.

7. 7

   Serve over chilled, drained pears for a quick and easy cool dessert.

No additional tips available.