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1
Trace outline of 1 pear half onto a piece of parchment paper.
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2
Cut out pear template.
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3
Set template aside.
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4
Mix 5 cups apple juice, brown sugar, molasses, ginger, cinnamon and nutmeg in heavy large saucepan.
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5
Cover and bring to simmer.
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6
Add pears and return mixture to simmer.
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7
Reduce heat.
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8
Cover and simmer slowly until pears are tender when pierced with knife, about 20 minutes.
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9
Using slotted spoon, transfer pears to plate.
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10
Boil poaching liquid in saucepan until reduced to generous 1 cup, about 25 minutes.
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11
Set aside.
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12
Preheat oven to 375F.
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13
Line baking sheet with parchment paper.
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14
Place cold pastry on work surface.
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15
Using template as guide, cut 8 pear shapes from pastry.
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16
Place pastry cutouts on prepared baking sheet.
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17
Brush with egg glaze; sprinkle each with 1/2 teaspoon sugar.
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18
Bake until pastry is golden, about 15 minutes.
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19
Cool on baking sheet.
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20
Transfer 1/2 cup pear poaching liquid to large metal bowl.
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21
Whisk in egg yolks and 2 tablespoons brandy.
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22
Set bowl over saucepan of simmering water (do not allow bowl to touch water).
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23
Using handheld electric mixer, beat until sabayon is thick and foamy and thermometer registers 160F, about 4 minutes.
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24
Remove bowl from over water.
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25
(Pears, poaching liquid, pastries and sabayon can be prepared 1 day ahead.
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26
Store pastries in airtight container.
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27
Cover pears, poaching liquid and sabayon separately and refrigerate.
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28
Before serving, bring poaching liquid to room temperature.
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29
Rewarm sabayon in glass bowl in microwave on high for about 1 minute, whisking every 10 seconds.)
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30
Preheat oven to 350F.
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31
Rewarm pastries in oven for 5 minutes.
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32
Place 1 pastry on each plate.
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33
Arrange 1 poached pear half off-center atop each pastry.
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34
Spoon reduced poaching liquid around pastries.
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35
Spoon sabayon atop pears.
