put the egg yolks, Poire William and sugar in a large bowl over a saucepan of simmering water. Whisk until the mixture is thick and mousse-like. Set aside while you cook the pears.
For the poaching liquor: dissolve the sugar in the water over a low heat to make a syrup. Add the vanilla pod, cinnamon stick and lemon juice and bring to the boil.
For the caramlised pears:
add the pears to the poaching liquor and turn the heat down to a simmer. Cook the pears until tender but not mushy. Drain and reserve the poaching liquor. Leave the pears to cool.
In a frying pan, heat the butter and sugar together until it begins to caramelise. Add the pear quarters and toss to coat in the caramel.
dip the Gateaux Bordeaux cakes in the poaching liquor and put onto a heatproof serving plate. Arrange the caramelised pears along side them and spoon over the sabayon. Glaze with a heat gun or under a hot grill.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.