Since this is a heavy meal, I’ve chosen a light(er) and refreshing dessert. You can poach the pears ahead… My mentor, Judith Dunbar Hines, created this recipe when I was studying with her in the early ‘80’s. It’s a little different because it uses white wine rather than red, but what really sets it apart is the Lime Sabayon sauce. It’s so good you may want to forget the pears altogether and just take a spoon to the sauce!
Makes 6 servings
6 semi-ripe Anjou pears, peeled and cored
3 cups water
1 cup dry white wine
1 cup superfine sugar
Lime slices
Poach pears in water, wine, sugar and lime until done (about 20 minutes, but keep checking until an inserted toothpick comes out easily). Keep covered.
Lime Sabayon:
4 large egg yolks
1/2 cup fresh lime juice (will take from 4 to 6 limes, depending on size)
1/2 cup sugar (maybe more, to taste)
1 cup heavy cream, whipped
Lime zest for garnish
Makes 6 servings
6 semi-ripe Anjou pears, peeled and cored
3 cups water
1 cup dry white wine
1 cup superfine sugar
Lime slices
Poach pears in water, wine, sugar and lime until done (about 20 minutes, but keep checking until an inserted toothpick comes out easily). Keep covered.
Lime Sabayon:
4 large egg yolks
1/2 cup fresh lime juice (will take from 4 to 6 limes, depending on size)
1/2 cup sugar (maybe more, to taste)
1 cup heavy cream, whipped
Lime zest for garnish
Preparation
Beat yolks with juice and sugar over hot water until ribbons form. Whip the cream and fold the two mixtures together.
To serve, put some Sabayon on each plate and set a pear in it. Garnish with lime zest. Pass any remaining Sabayon in a sauce bowl.
