Holiday Pears with Sabayon and Candied Pistachios Recipe

Ingredients:

• CANDIED PISTACHIOS:
• 3 tablespoons granulated sugar
• 2 tablespoons honey
• 1 cup shelled unsalted pistachios
• 1/4 teaspoon kosher salt
• SABAYON:
• 4 large egg yolks
• 1/4 cup plus 1 tablespoon granulated sugar, divided use
• 1/4 cup Marsala wine
• 1/2 cup heavy whipping cream
• 2 ripe Comice pears, cores removed and sliced thin
• OPTIONAL:
• 1/4 cup pomegranate arils

Directions:

1. To make candied pistachios: Line a sheet pan with parchment paper and set aside. In a small non-stick pan over medium heat, melt sugar and honey. Add nuts and stir to coat. Continue to cook until syrup is thick, 1 to 2 minutes. Pour mixture in an even layer onto lined sheet pan. Sprinkle with salt and allow to cool. Break into small chunks. Store in an air-tight container.
2. To make sabayon: Fill a medium saucepan with 2 inches water and bring to simmer. Prepare a large bowl of ice water and set aside.
3. In a heat-proof bowl, combine egg yolks, 1/4 cup sugar, and Marsala. Whisk to combine. Place bowl on saucepan, ensuring bowl does not touch water. Whisk continuously until mixture doubles in volume, thickens, and registers 175°F on a probe thermometer, about 6 minutes.
4. Remove bowl from saucepan and place in bowl of ice water to cool. Whisk occasionally.
5. While sabayon cools, combine heavy cream and remaining 1 tablespoon sugar in a medium bowl. Whip cream until soft peaks form. With rubber spatula, fold cream into cooled sauce.
6. Pool a generous spoonful of sauce into dessert dishes and fan sliced pears on top of sauce. Sprinkle with candied nuts, and if desired, pomegranate arils.