Baked pears with champagne sabayon

Baked pears with champagne sabayon

  • serves 6
  • Easy

Make this French sabayon recipe using our easy-to-follow method; we use Champagne to make it even more special. Turn it into a dinner-party dessert with delicious roasted pears.

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Make our baked pears with champagne sabayon for a dinner party dessert, then also try these poached pears in chocolate sauce.

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Ingredients

  • pears 6 ripe
  • light muscovado sugar 3 tbsp
  • lemon 1, zested
  • pistachios chopped to make 1 tbsp
  • vanilla pods

sabayon

  • egg yolks 2 large
  • Champagne 75ml
  • golden caster sugar 30g

Method

  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Halve the pears, scoop out the pips and core using a teaspoon, then pull out the stalks. Mix the muscovado sugar with the lemon zest and pistachios, then spoon a little into each dip in the pears.

  • Step 2

    Cut the whole vanilla pod in half (so that you have 3 halves in total) then split each one down the centre. Lay one piece on each pear so that it sticks out where the stalk was. Put the pears on a baking sheet lined with baking paper and cook in the oven for 15 minutes.

  • Step 3

    To make the sabayon, put the egg yolks, champagne and caster sugar in a metal or glass bowl set over a pan of simmering water (don’t let the base touch the water). Whisk together using electric beaters until the mixture thickens enough to fall very slowly from the beaters (about 15 minutes). Spoon the sabayon carefully onto each pear so that it covers the surface, then flash the pears under a very hot grill, or use a blowtorch, to brown the surface.

Check out our favourite pear recipes...

Poached Pears Recipe with Chantilly Cream and Candied Walnuts

Nutritional Information

  • Kcals 174
  • Fat 3.2g
  • Carbs 29.9g
  • Fibre 4.7g
  • Protein 2g
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