Poached pears with sabayon
Peel the pears, leaving a band of peel. Remove the core from the base of the pears using an apple corer or small sharp knife. Place pears in the simmering syrup.
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Ingredients
- Poached pears
- 1 cup (250ml) water
- 2 cups (500ml) white wine
- 1 cup (220g) caster sugar
- 1 vanilla bean, split lengthways
- 1 medium (240g) orange
- 6 small (1.1kg) ripe williams pears
- almond bread, to serve
- Sabayon
- 4 egg yolks
- 1/4 cup (55g) caster sugar
- 2/3 cup (160ml) white wine
- 1 tablespoon orange liqueur
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