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James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon.


  • For the sabayon

  • 4 egg yolks

  • 75 ml Poire William pear liqueur

  • 55g caster sugar

  • For the poaching liquor

  • 150g granulated sugar

  • 290 ml water

  • 1 vanilla pod, split

  • 1 cinnamon stick

  • 1 lemon, juice only

  • For the caramelised pears

  • 4 Williams pears, peeled and quartered

  • 25g unsalted butter

  • 25g caster sugar

  • To serve

  • individual Gateaux Bordeaux cakes


  • 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. :

  • 1.

    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. :

  • 1.

    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.

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