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Holiday Pears with Sabayon Cream Recipe

Holiday Pears with Sabayon Cream

Serves 4
Sabayon, a frothy French dessert sauce, is made even luscious with the addition of whipped cream. Chopped nuts or crunchy cookies provide a nice contrast in texture.

Ingredients:

  • 4 egg yolks
  • 1/4 cup plus 1 Tbsp sugar, divided
  • 1/4 cup Marsala, Champagne, or Riesling
  • 1/2 cup heavy cream
  • 2 Metropolitan Market Holiday Pears
  • Chopped toasted pistachios or small sugar cookies

Directions:

  1. Fill a saucepan with 2 inches of water and bring to a simmer.
  2. Combine egg yolks, 1/4 cup of the sugar, and Marsala in a heat-proof bowl, whisk to combine. Place bowl over simmering water, ensuring bowl does not touch the water. Whisk continuously until the mixture doubles in volume, thickens and registers 175°F on an instant-read thermometer, about 6 minutes.  
  3. Remove bowl and transfer to a bowl of ice water to cool, whisking occasionally.
  4. While sabayon cools, combine heavy cream and remaining 1 Tbsp sugar in a medium bowl. Whip cream until soft peaks form. With rubber spatula, fold cream into cooled sauce.
  5. Slice pears in half, remove core and stem and slice each half into thin slices.
  6. Pool a generous spoonful of sauce onto the bottom a dessert plates, fan sliced pears on top of sauce and garnish with chopped nuts.

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