Pear-Sabayon Sauce

5.0(8)

by Bryan Miller

Condiments, Side Dish

Servings

about 1 cup

Total time

25 min

Calories / serving

475 kcal

Ingredients (5)

serves

Instructions (4 steps)

01In a saucepan, cook the pear chunks in the wine until they are tender, about 10 minutes. Remove from the heat and set aside.
02In a double boiler, whisk the egg yolks until they begin to thicken. Gradually add the sugar and Cognac while whisking. Continue until sauce thickens.
03Remove pears from the poaching liquid with a slotted spoon and place in a blender. (Don't drain the pears excessively. You want some of the cooking liquid in the sauce.) Pour the egg-Cognac sauce into the blender, and mix at low speed at first, then at high speed for several seconds.
04Place a stainless steel mixing bowl over ice. Pour the sauce into it, and whisk until it becomes thoroughly chilled. The sauce can be refrigerated until use. Serve over rice pudding, poached pears or your favorite fruit.

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Rich recipe — supports nutrition-aware planning.