Healthy Recipe: Baked Pear with Sabayon and Sauternes
- 4 Firm pears
- ¼ C Chopped raisins
- ¼ C Light brown sugar
- ¼ tsp Finely grated lemon zest
- ¼ tsp Finely grated orange zest
- ½ C Sauternes white wine
- 3 Egg yolks
- 2 Tbsp Granulated sugar
Peel the pears and leave the stems intact. Square off the bottoms of the pears, so they stand upright.
Core the pears with a peeler and stuff them with raisins, brown sugar and zests. Add Sauternes, cover the pan with foil and bake for 30 to 40 minutes at 325 degrees until they are fork tender.
Strain the juice from the baking dish and hold the pears.
Classic Sabayon Sauce instructions
Create a double boiler, using a deep well bowl as your top mixing bowl. Bring to a low simmer, making sure water touches the bottom of the bowl. Wisk yolks and sugar together in the bowl. Continue to wisk vigorously as you slowly stream the warm wine/pear juice into the egg mixture. If the sauce is too creamy, whisk in more Sauternes. This will create a light and airy dessert sabayon sauce.
Chef Lionel enjoys the flavor of the French Sauternes. Enjoy the warmth of the pear complimented by the depth of the sweetness of the wine.