Williams pear jalousies with Valais Williams pear brandy AOP zabaglione recipe | Valais Switzerland
Cut the pears in half lengthways, remove the pips and make several incisions on the rounded side of the fruit. Put the pears in a bowl and add 1 tbsp sugar…
Ingredients
- Pear jalousies
- 6 Williams pears from Valais
- 1 sheet of puff pastry
- 3 tbsp sugar
- 4 tbsp Valais apricot jam
- 4 tbsp lemon juice
- Brandy zabaglione
- 80 g sugar
- 4 egg yolks
- 1 dl Valais pear juice
- 2 cl Valais Williams pear brandy AOP
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