Poires au Four avec Sabayon de Sauternes
Active time: 20 min Start to finish: 1 hr
• Pears may be baked 1 day ahead, cooled, then chilled, covered. Reheat in cooking liquid, covered, in a 350°F oven until heated through, about 15 minutes, before making sauce.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
Step 3
Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
Step 4
Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
Step 5
Serve pears warm with sauce.
