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.:
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