» Print Recipe
James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon.
For the sabayon: 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.
To serve: 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.:
Recipe reproduced with permission of Good Food Channel.
» Metric Converter
» 17h ago
Floor Length Satin Strapless A line Wedding Dress With Ruching [url=http://www.angeldress.co.uk/floor-length-satin-strapless-a-line-wedding-dress-with-ruching-p375109.html][img]http://www.angeldress.co.uk/images/large/wedding-dresses/20130624/floor-length-satin-strapless-a-line-wedding-dress-with-ruching_2013060020.jpg[/img][/url] Source: [url=http://www.angeldress.co.uk]http://www.angeldress.co.uk[/url]
» 20h ago